Chunky Fish Pike Or Basa Stew With Celery And Yukon Gold Potatoes Recipe

Ingredients

One Jar Roasted Red Peppers

3tbsp Olive Oil

1 onion,finely chopped

2 cloves of garlic chopped

1 tbsp white wine vinegar

1 tbsp of tomato paste or ketchup

1 tbsp dried thyme

Pinch of cayenne pepper or to taste, optional

pinch of paprika

salt and pepper to taste.

1 generous cup of chicken or fish stock

2 celery stocks finely sliced

length ways, about 3 inches long.

4 large Yukon Gold Potatoes washed and chunked

1 or 2 pounds of pike, basa or cod cut into chunks

1/2 cup of bread crumbs

12 or so pitted black olives chopped up.

celery leaves for garnishing.

Preparation

Pre-Heat oven to 400F. Heat one tbsp or olive oil in an oven proof casserole that can be used on the stove top. Add the onion, stir frequently 5 minutes then add garlic, vinegar,tomato paste (or ketchup)and half the Thyme. Stir and cook 2 minutes. Then add stock, simmer 5 minutes. Put Jarred pepper and onion mixture into a blender and process until smooth. Pour this back into the casserole add the celery, potatoes and fish,stir. In a bowl, mix the bread crumbs a little olive oil, salt and pepper, remaining thyme, and chopped olives. Cover stew with this. Cover the casserole and place into the oven for 40 minutes or until the potatoes are cooked. Remove lid and broil the top of the casserole till the bread crumbs are golden brown. Serve in bowls and garnish with the celery leaves. Yum