Fish And Potato Stew

• 3 tbsp olive oil
• 2 1/4 lbs potatoes, peeled and chopped into small cubes
• 2 None onions, peeled and finely diced
• 3-4 tbsp flour
• 2 cups vegetable stock
• 2 None green bell pepper, seeded and cut into strips
• 1 pinch paprika
• 1 1/3 lbs whiting fillets with skin, or similar white fish
• 4 sprigs parsley, chopped

1. To make the stew, heat 1 tbsp of olive oil in a saucepan and saute the onion and potatoes briefly, then sprinkle them with 1-2 tbsp of flour. Pour in the stock and 1 cup water and cook for 10 mins, stirring occasionally. Add the peppers, then cook for another 10 mins. Add the paprika and season to taste.
2. To prepare the fish, cut the fish into 8 equal pieces and score the skin a couple of times with a very sharp knife. Season the remaining flour and roll the fish in it to coat. Heat 2 tbsp of olive oil in a large pan and fry the fish on the skin side for 3 mins. Turn and fry for 1 more minute.
3. Stir 3/4 of the parsley into the soup, transfer to 4 serving plates and serve with the fish. Garnish with the remaining parsley.

olive oil, potatoes, onions, flour, vegetable stock, green bell pepper, paprika, skin, parsley

Taken from recipes-plus.com/api/v2.0/recipes/21523 (may not work)