"'Bouillinade' is a traditional recipe from Languedoc, a region in France that borders Spain. Therefore olive oil and fresh herbs are the main ingredients to most dishes from this area. It's rare to find sheep or cattle grazing in the fields here, so dairy produce is not in abundance. One of the reasons why the people who live in this area of France tend to have a higher life expectancy than their counterparts in the north." (Excerpt from http://www.traditionalfrenchfood.com/fish-and-potato.html)
I had a couple of frozen fish fillets lurking in the freezer and the last of my potatoes so what better way to use them up for a warm, hearty fish and potato stew. There are many versions of this recipe on the Internet but this is how I did it.
Bouillinade (Fish & Potato Stew)
3 or 4 fish fillets, cut into small pieces
6 to 8 potatoes, peeled and thinly sliced
2 onions, sliced
3 to 4 garlic cloves, crushed
1 tsp dried dill
1/8 tsp dried chilli powder
1/2 tsp turmeric
1 cup chicken or fish stock
grated cheese to finish
salt & pepper
2 tbs butter
Extra virgin olive oil
Fry onion, garlic, herbs and spices in 1 tbs butter until soft. Place onion mixture on the bottom of a baking dish and cover with a layer of sliced potatoes. Continue with a layer of fish, alternating with potato, seasoning with salt and pepper, and finish with a layer of potatoes. Pour over cup of stock and a drizzle of olive oil. Cover with foil and bake in a 180 deg C oven for 30 mins (or until potatoes are soft). Remove foil, sprinkle with grated cheese and remaining tablespoon of butter and return to the oven until cheese has melted.
Serve with a side of green vegies or a salad and crusty bread to mop up the juices. (This could also be done in the slow cooker.)
PS I had my 4 year old son helping me assemble it so it looks like a bit of a 'dog's breakfast' but it tasted pretty good.