Fish Provencal

Another quick evening meal from frozen white fish fillets.

This time we're aiming for the flavours of Provence - tomatoes, olives, courgettes, aubergines, peppers, garlic and herbs.

Fish Provencal

• 1 large onion, peeled and sliced.
• 3 or 4 cloves of garlic, peeled and chopped.
• Olive oil.
• 1 tin chopped tomatoes.
• Loads of whatever provencal-flavour vegetables you have to hand: e.g. red/green peppers, courgettes, aubergines, bulb fennel, green beans.
• Fresh or dried herbs: basil, thyme, parsley.
• Frozen white fish fillets.
• Some drained pitted olives.
• Salt and Pepper to taste.

Saute the onions and garlic in olive oil in a large saucepan.
Add the tomatoes and herbs and season well.
Prepare vegetables:

• Blacken peppers over the bare cooker ring, rub off the blackened skin, de-seed and slice into chunks.
• Chop aubergine, toss with olive oil and lightly grill or fry.
• Slice fennel thinly, and then cross cut into chunks.
• Slice courgettes or beans.

Add any longer-cooking vegetables now e.g. fennel.
Let simmer for a few minutes.
Add rest of vegetables, olives and white fish fillets.
Let simmer gently over a low flame until the fish fillets have defrosted.
Break up the fish into bitesize pieces with a spatula.
Cook a little more until the fish is done.
Adjust seasoning, and serve in bowls as a stew, with crusty bread.