Fish & potato stew

Ingredients

• splash of olive oil
• 4 Kennebec potatoes (or any waxy potatoes), diced
• 2 ripe tomatoes, grated
• 4½ fl oz (125 ml) white wine
• 1½ L (2½ pt) fumet or fish stock (made with the head & bones of the fish)
• 5 lb 8 oz (2½ kg) red scorpion fish (or gurnard/monkfish),
• filleted & de-boned
• 1 bunch parsley, finely chopped
• 2 cloves of garlic, finely chopped
• 8 prawns
• 4½ fl oz (125 ml) of purified sea water (or lightly salted water)
• 2 tbsp alioli (garlic mayonnaise)
• salt & pepper, to taste

1. Put a generous splash of olive oil in a cast iron saucepan, and sauté the potatoes for 3 minutes over a high heat.
2. Add the grated tomatoes to the pan, followed immediately by the white wine and let the mixture reduce for a couple of minutes.
3. Pour over the fish stock and cook for 5 minutes.
4. Add the fish fillets, then the chopped herbs and garlic, and cook for another 5 minutes.
5. Add the prawns, then put the lid on the saucepan, reduce the heat to low, and cook for another 10 minutes.
6. Add the sea water and the alioli.
7. Adjust seasoning to taste, and serve.