Provence Fish Stew
Provence Fish Stew



  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 250g passata
  • 350ml veg stock
  • 200g new potatoes, halved
  • 200g mixed white fish and seafood
  • 5 black olives, chopped
  • 2 chopped anchovies
  • 1 tsp capers
  • Splash of white wine vinegar
  • Bunch of dill, chopped
  • Heat the oil in a frying pan and soften the onion for 5 mins. Pour over the stock and passata, then add the potatoes and simmer for 8-10 mins. When the sauce is reduced and the potatoes almost tender, stir through the fish and seafood and simmer for 3 mins more. Season well.
  • Spoon between two bowls, then swirl in the olives, capers, vinegar and anchovies. Scatter with dill, and enjoy with crusty bread.
20 mins
2 serving

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