Rustic Fish & Vegetable Stew

Chunky...rustic...same, same! Call it what you like but this is a super quick, one pot weekday meal, good for freezing or next day lunch. You can swap out veges for what you've got on hand eg kumara instead of potato, frozen edamame or peas instead of broccoli. A firm, cheap white fish is ideal.

Ingredients
Serves 4

• 2 tablespoons olive oil
• 1 onion halved and thinly sliced
• 2 garlic cloves crushed
• 6 small waxy potatoes quartered
• 2-3 medium carrots, roughly chopped into bite-sized pieces
• 1 cup white wine or vege stock
• 1/2 cup vege stock
• 2 x 400g cans chopped tomatoes
• 300-500g, boneless firm fish fillets cut into bite-sized pieces
• 1 handful green beans trimmed and cut into 3 cm lengths or 1 cup frozen Edamame or Peas or Broccoli trimmed and cut into bite sized pieces
• Serving options: fresh sour dough bread (optional)

Method

1. Heat the oil in a large pot over medium heat. Add the onion and garlic, cover, and cook for 5–10 minutes, stirring regularly until light golden.
2. Add the potato & carrots and cook for a 5-10 minutes until veges are lightly golden and starting to stick to the bottom of the pan.
3. Pour in the wine or stock and let it boil for a minute or two, scraping the base of the pan with a wooden spoon.
4. Add the tomatoes and 1/2 cup stock, 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.
5. Add the fish & other vegetables and season well with sea salt and freshly ground black pepper. Cover and cook for 5 minutes, or until the veges and fish are cooked.
6. Divide the fish stew between bowls and serve immediately with fresh crusty sour dough bread & enjoy!