You can use almost any fresh fish for this stew, although avoid using oily fish such as mackerel.
The sugar is used to counterbalance the acidity of the wine and tomatoes, but isn’t vital. You can also add carrots to this stew if you have some. Roughly chop and add them at the same time as the potatoes.
Easy Fish and Vegetable Stew
- 2 tablespoons olive oil
- 1 onion halved and thinly sliced
- 2 garlic cloves crushed
- 12 small waxy potatoes quartered
- 1 cup white wine
- 14 oz can chopped tomatoes
- 1⅓ lb skinless, boneless fish fillets cut into bite-sized pieces
- 1 handful green beans trimmed and cut into 3 cm lengths
- 2 teaspoons sugar optional
- Heat the oil in a camp oven or large heavy-based frying pan over a fire or gas cooker. Add the onion and garlic, cover, and cook for 5–10 minutes, stirring regularly until light golden.
- Add the potato and cook for a couple of minutes. Pour in the wine and let it boil for a minute or two, scraping the base of the pan with a wooden spoon.
- Add the tomatoes and about 125 ml (1/2 cup) water, or just enough to ensure the potatoes are submerged. Cover with a lid and simmer for about 25 minutes, or until the potatoes are tender when pierced with a fork.
- Add the fish, beans, and sugar, if using, and season well with salt and freshly ground black pepper. Cover and cook for 5 minutes, or until the beans are tender and the fish is cooked.
- Divide the fish stew between bowls and serve immediately.