GREEK FISH STEW

SERVES 4

3 tbsp extra virgin olive oil

2 garlic cloves, crushed

and chopped

1 red onion, sliced into rings

1 tsp fresh rosemary

1 tbsp oregano, fresh or dried

1 tbsp capers

Handful of Kalamata olives

1 cup chopped celery

and leaves

2 medium-sized potatoes,

scrubbed and diced

2 carrots, peeled and

thickly sliced

400g can crushed tomatoes

1 lemon, zest removed and

cut into wedges

800ml fish stock

½ cup white wine

400g fish, cut into

bite-sized chunks

400g can white beans Salt and pepper

Chunky, freshly baked bread,

to serve

1 Heat the oil in a large saucepan over a high heat. Add the garlic and onions, frying until brown. Add the rosemary, oregano, capers, olives and celery, mixing through. Add the potatoes, carrots and tomatoes, stirring to combine.

2 Add the lemon zest, then the lemon wedges. Add the stock and white wine.

3 Bring the mixture to the boil, then add the fish and cook for 45 minutes. Add the white beans and cook for a further 15 minutes. Season to taste, then serve the stew in bowls with a selection of freshly baked bread cut into chunks.