Serves 4 450g (1lb) White Fish (Haddock, Cod, Colley, etc.) 2 medium Potatoes 2 Medium Carrots 450g (1lb) Tin Chopped Tomatoes 600ml (1 pint) Tomato Sauce 600ml (1 pint) Fish or Chicken stock 75ml (3 floz) Sherry or White Wine 50g (2oz) Parsley 1 Bay Leaf 1 tbsp Plain Flour 1 tsp Sugar 1 tbsp Fresh Basil Salt & Black Pepper Pre-heat the oven to 150°C: 300°F: Gas 2 Finely chop the potatoes and carrots. Combine potatoes, carrots, parsley, bay leaf, tapioca, sugar, basil, and seasoning in a large casserole dish. Simmer gently over a low heat for 10-15 minutes. Stir in un-drained tomatoes, stock, tomato sauce, and sherry or wine. Place the fish on top of the mixture. Cover and cook in the oven for 1 ½ - 2 hours. Remove bay leaf. Break fish into bite size chunks with a fork.
