Fish, Tomato And Olive Stew With Mashed Potatoes

• 1 tbsp olive oil
• 1 None red onion, chopped
• 4 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 2 (13.5 oz) cans cherry tomatoes
• 1 tsp sugar
• 2 lb baking potatoes, peeled, chopped
• 3 tbsp butter
• 1/4 cup milk, warmed
• 2 oz green olives
• 1 3/4 lb firm white fish fillets, skin removed, cut into 1 inch pieces
• None None fresh basil leaves, for garnish

1. Heat olive oil in a frying pan over medium heat. Sweat onion for 2-3 mins, until soft. Add garlic and cook for 30 seconds, until fragrant. Add wine and simmer for 2 mins, until almost evaporated. Add tomatoes and sugar. Simmer for 15 mins, until thickened slightly.
2. Meanwhile, cook potatoes in salted boiling water for 10-15 mins, until tender. Drain. Mash with butter and milk until smooth.
3. Add olives and fish to tomato mixture and cook for 5 mins, until fish is just cooked through. Season. Sprinkle stew with basil and serve over mashed potatoes.

olive oil, red onion, garlic, white wine, cherry tomatoes, sugar, baking potatoes, butter, milk, green olives, firm white fish, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/27921 (may not work)