A slightly spicy fish stew, Poissons aux Poivrons (pwah-sohn oh pwah-vrohn) is made with sole fillets, green peppers, new potatoes and a tomato sauce. It is a delicious meal in itself.
2 tablespoons olive oil
1 lb. canned peeled tomatoes red chilli, seeded and finely chopped green peppers, white pith removed, seeded and sliced medium-sized onions, finely chopped garlic cloves, crushed
2 fl. oz. dry white wine
1 teaspoon dried thyme bay leaf
1 lb. sole fillets, cut into
1 lb. small new potatoes, scrubbed, cooked until just tender and kept warm
In a large, flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the tomatoes with the can juice, and the chopped chilli. Cook, stirring occasionally, for 15 minutes or until the mixture is thick.
Stir in the green peppers, onions, garlic, wine, thyme, bay leaf and fish cubes. Cover the casserole, reduce the heat to low and cook, stirring occasionally, for 10 minutes.
Add the potatoes and turn them over in the fish mixture. Cover again and cook for a further 5 minutes or until the fish flakes easily when tested with a fork.
Remove the casserole from the heat. Remove and discard the bay leaf and serve at once.