Olito with a Twist

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 500g (1.1 lb) potatoes, peeled and cut into cubes 500g (1.1 lb) potatoes, peeled and cut into cubes
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 100g (3.5 oz) pitted olives, sliced 100g (3.5 oz) pitted olives, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the potatoes to the pot and cook for a few minutes, stirring occasionally.
3. 3.
   Stir in the paprika, diced tomatoes, and fish or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.
4. 4.
   Gently place the fish fillets on top of the potato mixture. Cover the pot and let it simmer for an additional 10 minutes or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Stir in the sliced olives, fresh parsley, and fresh dill. Season with salt and pepper to taste.
6. 6.
   Serve the Olito with a Twist hot, garnished with lemon wedges for squeezing over the dish.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality. If desired, you can marinate the fish in lemon juice and herbs for added flavor before adding it to the pot.
• Potatoes — Choose waxy potatoes such as Yukon Gold or red potatoes for this dish, as they hold their shape well during cooking and add a creamy texture to the Olito.

Tips & Tricks

• For a spicier twist, add a pinch of chili flakes or a dash of hot sauce to the Olito.
• Serve the Olito with crusty bread to soak up the flavorful broth.
• Feel free to customize the dish by adding other Mediterranean ingredients such as capers or roasted red peppers.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and stir it into the pot during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Olito with a Twist as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served with a side of crusty bread or rice to soak up the delicious broth.

Presentation advice

When serving the Olito, arrange the fish fillets on top of the potato mixture and garnish with a sprinkle of fresh herbs. The vibrant colors of the tomatoes, olives, and herbs will make the dish visually appealing.