Fish stew from Tirana

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This is an Albanian speciality.

Ingredients

• 45 ml olive oil
• 1 medium onion, thinly sliced
• Garlic to taste, finely chopped
• 2 tablespoons tomato purée
• 600 ml court bouillon or water
• 125 ml dry white wine
• 6 medium potatoes, peeled and thinly sliced
• 2 bay leaves
• 1 teaspoon salt
• A large pinch of black pepper
• A small pinch of basil
• ½ teaspoon Cayenne pepper
• 750 g firm white fish, cut into 4 cm chunks
• 300 ml yoghurt mixed with 1 beaten egg
• 2 tablespoons parsley, finely chopped

Method

1. Heat the oil in a large pan and fry the onion and garlic until soft.
2. Stir in the tomato purée then add the court bouillon or water, wine, potatoes, bay leaves, seasoning, basil and Cayenne pepper.
3. Cook over a medium heat, covered, for about 10 minutes.
4. Add the fish and cook for a further 15 minutes until the potatoes are tender.
5. Stir in the parsley and yoghurt mix and heat through but do not boil.

Serving suggestions

Serve on a bed of pilav or noodles.

Variations

Carp, if you can get it, would be the fish to use. Otherwise, try halibut, hake, cod, or monkfish. I used the latter.