Hake in Mediterranean Stew

Method

Cut the hake into serving pieces.
Finely chop basil and sprinkle over the fish along with a little salt.
Slice eggplant and zucchini, roughly chop red onion, finely chop garlic, and cut bell peppers into strips.
Sauté eggplant and zucchini in olive oil in a skillet, then set aside.
Sauté red onion, garlic, and bell peppers until the onion is translucent and soft.
Add canned tomatoes, tomato paste, white wine vinegar, and sugar, and let it simmer for 1 minute.
Add water and bring to a boil.
Add eggplant and zucchini, basil, and parsley, and season with salt and pepper.
Mix in the fish pieces with the vegetables and let it simmer under the lid for about 10 minutes until the fish is tender and all flavors have melded.
Sprinkle with basil and olives just before serving.

Tip:Naan bread or focaccia pairs perfectly with this stew.