Mediterranean fish stew

It's been one of those drizzly, mizzly sort of days, that's only cheered up by a bowl of steaming warmth and Captain Jack Wakeman.

You'll need:

fish (I used a couple of trout fillets, cut into chunks)
two tins of tomatoes
whatever potatoes you have left in the cupboard
a couple of green peppers
a few mushrooms
two onions
1/3 jar of black olives
a clove of garlic
salt, pepper, oregano

Fry the onion and garlic in a little olive oil, until it's softened. Add the peppers and mushrooms, and cook for a couple of minutes until they start to go soft too. Add the potatoes, and cook for another couple of minutes.

Bung in the tins of tomatoes, the olives and lots of seasonings, bring to the boil, and then simmer for 45 minutes or so, until the potatoes are soft, and you have a beautiful tomato-y sauce.

Add the fish, and simmer gently for another 10 minutes or so, until it's cooked (it might cook quicker, depending on the size of your chunks, so keep an eye on it).

Serve with some buttered couscous.