- Cooking time: More than 1 hour
- Cuisine: French
- Serves: 4
- Type: Easy-Seafood-Fish
- Medium saucepan
- Mandolin (or sharp knife)
- High-sided baking dish (20cm x 30cm)
- Serving spoon
- 1 cup tomato passata
- â…“ cup white wine
- 1 cup fish stock
- 550g potatoes (such as desiree, pontiac or sebago), washed and sliced very thinly
- 4 cloves garlic, sliced finely
- 3 large thyme sprigs
- 150g roasted capsicum, sliced
- 2 tbsp capers, rinsed
- Sea salt and cracked black pepper
- 4 fish fillets (about 720g total), firm, white fleshed, skinless â€“ such as gemfish or monkfish
- Flat-leaf parsley leaves, to garnish
- Crusty bread, to serve
2. Place potatoes in an even layer at base of baking dish. Sprinkle over garlic, thyme, capsicum, capers and seasoning, then pour over hot stock mix. Cover with foil and bake in oven for about 45 minutes.
3. Remove from oven and place fish fillets on top. Re-cover and continue to bake for 12 to 15 minutes or until fish is cooked. Remove from oven.
4. Divide among serving plates and top with fresh parsley. Serve with warm crusty bread on the side.
Like most regional stews and sauces, Provencal, from the famous region of Provence in the south of France, was created by using the produce readily available to the locals. This stew is so simple to make and a great time saver for weeknight meals.