750 g (1 1/2 lb) coley fillets, skinned and cut into 4 cm (1 1/2 inch) pieces
3 tablespoons vegetable oil
500 g (1 lb) onions, grated
850 g (28 oz) can tomatoes
bouquet garni
2 potatoes, cut into 1 cm (1/2 inch) cubes
24 small black olives, halved and stoned
2 tablespoons capers, drained
300 ml (1/2 pint) tomato juice
600 ml (1 pint) vegetable stock
salt and freshly ground black pepper
3 tablespoons finely chopped fresh parsley
3 tablespoons vegetable oil
500 g (1 lb) onions, grated
850 g (28 oz) can tomatoes
bouquet garni
2 potatoes, cut into 1 cm (1/2 inch) cubes
24 small black olives, halved and stoned
2 tablespoons capers, drained
300 ml (1/2 pint) tomato juice
600 ml (1 pint) vegetable stock
salt and freshly ground black pepper
3 tablespoons finely chopped fresh parsley
method
1. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until soft and lightly coloured. Add the tomatoes, with their juice, and the bouquet garni. Bring to the boil, then lower the heat and simmer for 5 minutes, stirring and breaking up the tomatoes with a wooden spoon.
2. Add all the remaining ingredients except the parsley and simmer uncovered, for 10 - 15 minutes, or until the potato is cooked.
3. Add the fish to the pan and simmer gently, uncovered, for about 5 minutes, or until the fish is tender but not breaking up. Remove the bouquet garni, stir in the parsley, then taste and adjust seasoning. Transfer to a warmed serving bowl and serve at once.
2. Add all the remaining ingredients except the parsley and simmer uncovered, for 10 - 15 minutes, or until the potato is cooked.
3. Add the fish to the pan and simmer gently, uncovered, for about 5 minutes, or until the fish is tender but not breaking up. Remove the bouquet garni, stir in the parsley, then taste and adjust seasoning. Transfer to a warmed serving bowl and serve at once.
serving amount
serves 4 - 6
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