Fish and Potato Stew

Ingredients

• medium potatoes, peeled and coarsely chopped
• tablespoon solive oil
• medium onion, slice d
• 1/2 cup pitted black olives
• clove sgarlic, finely chopped
• (14.5 ounce) can Italian plum tomatoes, chopped
• 1/2 cup white wine
• 1/2 cup fish stock
• tablespoon stomato paste
• salt and freshly ground black pepper to taste
• 1/4 pound swhitefish fillets, skinned and deboned

Instructions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium low and simmer until tender, about 20 minutes. Drain.
2. Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
3. Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
4. Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.