Ingredients
6 medium waxy potatoes
4 tablespoons extra virgin olive oil
4-6 vine-ripened tomatoes
1 red onion, finely sliced
10 strands saffron, steeped in a little boiling water
2 tablespoons currants
1/2 cup light fish stock
3-4 handfuls spinach, stripped of stalks and coarsely chopped
1/4 cup chopped parsley and dill
salt and freshly ground black pepper
1.2kg filleted and boned hapuku, groper or gurnard, cut into 6 portions
Method
Peel the potatoes and simmer in salted boiling water until just tender. Drain them well and, when cool enough, slice thickly. Toss in 2 tablespoons of the olive oil and layer the potatoes in a porcelain or heavy cast-iron baking dish.Prepare the tomato mixture. Blanch the tomatoes in boiling water and place immediately in ice-cold water. This will make the skins easy to peel off. Squeeze the seeds out, then chop the tomatoes coarsely and set aside.In a heavy frying pan, heat the rest of the olive oil and cook the onion slices until they turn golden. Add the saffron and currants and stir gently. Toss in the tomatoes, then the stock, and bring this mixture to a simmer. Cook, covered, for about 15 minutes, then add the spinach and the chopped herbs. Cook a further 5 minutes, then season well and allow to cool slightly.Place the fish portions on top of the prepared potatoes and spoon the tomato and spinach mixture over the fish. Bake in a preheated oven at 180ºC for 20 minutes until the fish is cooked through. Serve at once. Serves 6.