Fish Basque Stew
- 2 fillets of white fish, cut into chunks. Monkfish, Coley or Cod work best.
- 4 tbsp Olive Oil
- 1 Onion, finely chopped
- 2 crushed cloves of garlic
- 1 bell pepper, chopped into thin strips
- 1 tsp Harissa Paste
- 1 can of chopped tomatoes
- 1 handful of olives
- 1 tbsp Herbs de Provence
- 2 handfuls of new potatoes, chopped into half/ thirds
- 1 glass of white wine
- Salt & Pepper
-In a deep skillet pan, add the olive oil and turn the hob on to a medium heat. Once the oil has heated for a minute, add the onion and garlic and fry them lightly for a couple of minutes, until the onion has softened. Then add the chopped pepper and continue to stir over a medium- low heat for 3 minutes.
-When the pepper has softened, add the chopped tomato, harissa paste and herbs. Bring this mix to the boil and then simmer, with the lid on the pan for ~15mins.
-Rinse the new potatoes and chop into halves or thirds. Add them to a deep pan of water and then boil the potatoes for 15 minutes, until they are soft.
-Remove the lid of the main pan and add the white wine and continue to cook for another 15 mins- this is to allow the wine to reduce.
-Add the potatoes, olives and fish and simmer until the fish is cooked, which takes approximated 6 mins. You can test the fish by taking a piece out and cutting in half. You want to make sure that it is no longer translucent all the way through. However, be careful to not overcook as this will make the fish tougher.
-Once cooked, serve in a large bowl with steamed green beans.