Spanish Fish Casserole
2 tbsp olive oil
1 onion, finely chopped
1 leek, thinly sliced
400g/14oz potatoes, cubed
150ml/¼ pint/scant ⅔ cup dry white wine
2 x 400g/14oz cans chopped tomatoes
a pinch of sugar
4 x 125g/4oz white fish fillets, skinned and boned
salt and ground black pepper
a handful of fresh basil, torn
1 Heat half the oil in a large pan over a low heat. Add the onion and leek and cook for 6–8 minutes until softened. Add the potatoes and pour in the wine. Cook for 2–3 minutes.
2 Stir in the tomatoes, sugar, some salt and pepper and 150ml/¼ pint/scant ⅔ cup water. Simmer for 35 minutes, stirring occasionally, until the potatoes are tender.
3 Season the fish fillets and add them to the pan. Cover and simmer gently for 5 minutes until the fish is cooked through. Stir gently to roughly flake the fish.
4 Sprinkle with basil and serve immediately.