Greek Style Fish Stew

Ingredients

• 2 tablespoons olive oil, plus extra to drizzle (optional)
• 1 large onion, finely chopped
• 1 carrot, peeled and finely chopped
• 2 celery sticks, finely chopped, any leaves roughly chopped
• 4 garlic cloves, finely sliced
• 2 cups cherry tomatoes
• 15g fresh flat-leaf parsley, stalks finely chopped, leaves roughly chopped
• 500g potatoes, peeled and cut into 2cm chunks
• 500g pack frozen hake fillets
• 1 lemon, zested and cut into 6 wedges
• whole wheat crusty bread, to serve (optional)

Preparation

1. heat the oil in a flameproof casserole dish or large, lidded saucepan over a medium heat and fry the onion, carrot, celery and garlic for 12-15 mins until softened. meanwhile, halve the tomatoes widthways and coarsely grate using a box grater set over a bowl (discard the skin). add to the pan with the parsley stalks, potatoes and 250ml water.
2. season well, partially cover the pan and bring to a brisk simmer. cook for 20 mins, stirring occasionally, or until thickened slightly and the potatoes are tender.
3. add the frozen fish, cover and return to a simmer. cook for 10-15 mins or until the fish flakes. stir in the lemon zest and the juice of 2 lemon wedges, gently breaking up the fish a little with the spoon. scatter with the celery and parsley leaves. drizzle with a little more oil and serve with crusty bread, if you like, and the remaining lemon wedges for squeezing over.