greek style fish stew

Serves: 4

Ingredients:
2 tablespoons olive oil, plus extra to drizzle (optional)
1 large onion, finely chopped
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped, any leaves roughly chopped
4 garlic cloves, finely sliced
2 cups cherry tomatoes
15g fresh flat-leaf parsley, stalks finely chopped, leaves roughly chopped
500g potatoes, peeled and cut into 2cm chunks
500g pack frozen hake fillets
1 lemon, zested and cut into 6 wedges
whole wheat crusty bread, to serve (optional)

Method:
heat the oil in a flameproof casserole dish or large, lidded saucepan over a medium heat and fry the onion, carrot, celery and garlic for 12-15 mins until softened. meanwhile, halve the tomatoes widthways and coarsely grate using a box grater set over a bowl (discard the skin). add to the pan with the parsley stalks, potatoes and 250ml water.
season well, partially cover the pan and bring to a brisk simmer. cook for 20 mins, stirring occasionally, or until thickened slightly and the potatoes are tender.
add the frozen fish, cover and return to a simmer. cook for 10-15 mins or until the fish flakes. stir in the lemon zest and the juice of 2 lemon wedges, gently breaking up the fish a little with the spoon. scatter with the celery and parsley leaves. drizzle with a little more oil and serve with crusty bread, if you like, and the remaining lemon wedges for squeezing over.