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Fish and Potato Stew

Dinner

Prep time: 20 minutesCook time: 25 minutesServings: 4

Fish and Potato Stew

Ingredients

  • 600g firm-flesh white fish (ocean perch)
  • 1 red onion
  • 3 peeled cloves of garlic
  • 400g baby potatoes
  • 2 spring onions
  • 1 zucchini
  • 2 tbsp olive oil
  • 280g pitted Sicilian olives
  • 1L chicken stock
  • 1 tbsp smoked paprika
  • 1 tsp ground coriander
  • salt to taste
  • 1 lemon, zest and juice

Directions

  1. Peel and thickly dice the red onion. Slice the garlic about 2mm thick. Keep the skin on the potatoes and slice them into bite-sized pieces, about 12 pieces per potato.
  2. To a large saucier or pot, add the olive oil and place over high heat.
  3. Once the oil has come to temperature, add the diced onion and garlic with ¼ tsp of salt and sauté for 2 minutes.
  4. Add the diced potatoes, stock, paprika and ground coriander to the saucier. Simmer for 12 minutes or until the potatoes are cooked 80% of the way through.
  5. In the meantime, trim the zucchini then dice to a similar size to the potato and set aside.
  6. Finely slice the spring onion on a bias, keeping the white and the green parts of the spring onion separate.
  7. Slice the fish fairly chunky, into bite-sized pieces.
  8. Once the potatoes are nearly cooked, add the zucchini and spring onion whites. Simmer for 1 minute then add the fish. Bring the stock back up to a gentle simmer, then immediately turn the heat down to low.
  9. Keeping the heat on low, add the olives, spring onion greens, lemon zest, and the juice of half a lemon. Continue simmering for a further 5 minutes.
  10. Before serving, make sure the potatoes are soft and the fish is cooked through. Taste and adjust the seasoning (salt or lemon). Serve and enjoy!