This fish stew, cooked simply with the flavours of pepper, tomatoes and olives, is ideal for a long lunch as the sauce can be prepared in advance and the fish marinated and added at the last moment.

Ingredients

• ¼ cup olive oil (virgin is nice here)
• 3 tablespoons lemon juice
• 1 teaspoon minced garlic
• 1 kilogram thick white fish fillets
• 1 large onion, peeled and finely diced
• ¼ cup tomato paste
• 2x 400 gram can chopped tomatoes in juice
• 1-2 tablespoons chopped fresh oregano or marjoram or use 1 teaspoon dried
• ½ cup green or black olives
• 3 chargrilled red or green capsicums, peeled

Method

1. Combine 3 tablespoons of the olive oil with lemon juice and garlic. Cut the fish into chunky 2cm pieces and toss with the olive oil mixture. Cover and set aside for 30 minutes only to marinate.
2. Gently pan-fry the onion in the remaining measure of olive oil until soft but not brown. Stir in the tomato paste and cook, stirring for 4-5 minutes until it begins to darken in colour. Add tomatoes in juice and stir well.
3. Drain fish and discard marinade. Carefully fold fish pieces into hot sauce, simmer very gently for about 5 minutes.
4. Add chopped oregano, olives and roasted capsicums and season with ground pepper. Simmer 1-2 minutes more, only until the fish is cooked. Serve garnished with fresh oregano leaves.

Cooks Tips

- To save time, make the sauce in advance, prepare the marinade for the fish and dice the fish. Marinate the fish and add to the sauce once guests have arrived. - You could use sundried tomato paste instead of the tomato paste but do not over cook or alternatively use pizza base tomato paste; when in season add ½ cup torn basil leaves just before serving. - Cook the tomato paste until it has become a dark brown/red colour will add a richer flavour to the dish. - Firm-fleshed fish have a dryer texture and are better cooked in sauce-based dishes, where they will hold their shape when cooked and not become dry. Look for alfonsino, bluenose, groper, monkfish and ling.