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Gurnard, Tomato & Potato Stew

Ingredients: 4 tablespoons olive oil 1 onion, sliced 1/2 cup black olives 3 garlic cloves, finely chopped 400 g small waxy potatoes, cooked whole until tender in boiling water, well drained, peeled and broken in half 2 tablespoons tomato paste 1/2 cup white wine 400 g Italian tomatoes, mashed 1/2 cup fish stock salt & freshly ground black pepper 600 g fish fillets, skinned and boned flat leaf parsley (to garnish) Method: Heat the oil over moderate heat in a wide saucepan. Add the onion, olives and garlic and sauté until the onion is soft. Add the potatoes, tomato paste, wine, tomatoes and stock, and mix well.Bring to the boil, simmer 5 minutes, taste and season with salt and pepper. Add the fish, mix carefully, and simmer 4 minutes until the fish is cooked through. Serve with some crusty bread or toast.  Serves 4-6. Source: www.recipezaar.com