You can use almost any fresh fish for this stew, although avoid using oily fish such as mackerel.
Course: Main, Soup
Keyword: fish, seafood, stew
Author: Katy Holder
1onionhalved and thinly sliced
12small waxy potatoesquartered
14 oz can chopped tomatoes
1⅓lbskinless, boneless fish filletscut into bite-sized pieces
1handfulgreen beanstrimmed and cut into 3 cm lengths
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.
Used with permission from Hungry Campers Cookbook by Katy Holder, Hardie Grant Books, 2018.