Olive & Tomato Sole Stew With Crushed Potatoes

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle and heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Peel and finely slice (don't chop!) 3/4 of your garlic (you'll use the rest later!)

Once hot, add the sliced garlic to the pan and cook for 1 min or until fragrant

Add your waxy potatoes to a heatproof bowl, then cover with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Once fragrant, add your dried thyme and ground smoked paprika to the pan and give everything a good mix up

Add your chopped tomatoes and vegetable stock mix with 150ml [200ml] [250ml] boiled water

Chop your sole fillet[s] in half

Add the chopped sole to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-7 min further or until the fish is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, chop your black olives in half

Chop the remaining garlic finely

Grind the chopped garlic and half the chopped olives (you'll use the rest later!) with a small pinch of salt in a pestle & mortar to form a paste

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and mix well – this is your olive tapenade

Tip: Don't have a pestle & mortar? Pulse in a food processor!

Wash your spinach, then pat it dry with kitchen paper

Once the fish is cooked through, add the spinach and the remaining chopped olives to the pan and give everything a good mix up – this is your olive & tomato sole stew

Once the potatoes are fork-tender, add a knob of butter with a pinch of salt and pepper and roughly crush with a fork – these are your crushed potatoes