White wine, fish stock, and briny black olives add delicious flavor to this simple fish and potato stew.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
321 Calories
Recipe Instructions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Step 2
Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
Step 3
Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
Step 4
Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.
Ingredients
4 tablespoons olive oil
salt and freshly ground black pepper to taste
2 tablespoons tomato paste
3 cloves garlic, finely chopped
1 medium onion, sliced
2 medium potatoes, peeled and coarsely chopped
1 (14.5 ounce) can Italian plum tomatoes, chopped
0.5 cup white wine
0.5 cup pitted black olives
0.5 cup fish stock
1.25 pounds whitefish fillets, skinned and deboned
