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Layer one third of the fish, potatoes and onions in this order in a saucepan. Repeat twice. Add the garlic, chilli, tomatoes, water and olive oil, and shake the pan lightly to allow the liquid to make its way down to the bottom of the pan. Bring slowly to the boil, and let it simmer until the fish and the potatoes are tender, about one hour. Add a splash of water if the stew becomes too dry.
Scatter some black olives over the top, and sprinkle with parsley.