Mediterranean Squid & Potato Stew

I had 'Ragout d'Encornet' a few years ago in a restaurant better known for it's pizzas in the South of France. I kind of recreated it in our self catering apartment later that holiday.

Tonight, realising I had bought too little fish for a fish stew, I decided to add potatoes to make this into more filling dinner.

Serves a hearty 4

500g squid, 'lamelles d'encornet', or white fish
500g white potato
half a large bulb of fennel
1 large onion
1 large clove of garlic
1 carton of pasta
200ml white wine
200ml recently boiled water
1 tsp smoked paprika

Peel and thinly slice the onion. Add the olive oil to a casserole and soften gently over a medium low heat whilst you dice the fennel and potato.

Push the onion to one side one it starts to brown and add the fennel.  Fry gently for 5 minutes then mix with the onion, push to the side, and add the potato.  Fry for another 5 minutes, add the garlic, mix around then add the rest of the ingredients apart from the fish. Bring to the boil, turn down to a simmer, then cover and cook gently for 30 minutes or the potato is tender.

Add your fish or squid in bite sized pieces, and poke just under the surface. Simmer gently with the lid on for 5 minutes until the fish is just cooked.

Season and serve with couscous, pasta or crusty bread.

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