Chilean fish stew

Chilean fish stew Method 1. Using a sharp knife, score the tomatoes with a cross over the skin at the base. Bring a small pan of water to the boil and blanch the tomatoes for 10 seconds. Drain and place in a bowl of iced water to stop the cooking and to allow the skin to come away. Peel the tomatoes then cut them into quarters and remove the seeds. Set aside.

Bring the stock to the boil in a saucepan and leave to simmer.

Meanwhile, heat a little olive oil in a deep, lidded frying pan for a few minutes over a medium heat.

Remove the pan from the heat and layer one-third of the sliced potatoes in the pan, seasoning with salt and pepper.

Mix the onion and carrots in a small bowl and season with salt, pepper and a dash of olive oil. Scatter some of this mixture over the potatoes and then top with half of the fish.

Season the reserved tomato quarters with salt and pepper and mix with the chopped garlic and green chilli. Top the fish with half the tomato mixture, then pour in the white wine.

Make another layer using half the remaining potatoes. Cover with the remaining onion and carrot mixture, then a layer of fish and the rest of the tomato mixture. Top with the last of the potatoes. Season again with salt and pepper and drizzle with a little more olive oil.

Pour the hot fish stock over the layers and press down with a wooden spoon or spatula. Put the lid on the pan and cook over a medium heat for 20 minutes.

Chop the coriander and parsley leaves and add them to the pan with the lemon juice. Cook for a further minute.

. Serve hot, ideally with a chilled glass of Chilean sauvignon blanc.