Fish with tomatoes, potatoes, and onions

Serves 8

Ingredients:

3 tbsp olive oil

5 large potatoes, cut into bite-size pieces

sea salt and freshly ground black pepper

4 garlic cloves, finely chopped

small handful of fresh parsley leaves, finely chopped

1 1⁄4lb (550g) cherry tomatoes, halved

1 ½ cups dry white wine

1 1⁄2lb (675g) mixed firm fish, such as red mullet, haddock, and sea bass, cut into bite-size pieces

16 anchovy fillets in oil, drained

Method:

1 Heat the oil in a large shallow heavy-based pan, add the potatoes, and season with sea salt and freshly ground black pepper. Cook over medium heat, stirring frequently, for 10–15 minutes or until beginning to turn golden brown. Lower the heat, then stir in the garlic and parsley and cook for a few seconds before adding

the tomatoes.

2 Cook for a few minutes, until the tomatoes begin to split, then raise the heat, add the wine, and allow to bubble for a couple of minutes while the alcohol evaporates. Decrease the heat to low, add the fish and the anchovies, cover, and cook for 10–15 minutes, or until the fish is cooked. Transfer to a large shallow serving dish and serve with a crisp dressed salad and some crusty bread.

Fish with tomatoes, potatoes, and onions