Fish Stew

1. Sauté in oil 1 large white onion (slivers), 3 cloves of garlic (sliced thinly) and 1 stalk celery (diced).
2. Add 1 large potato (cubed) and 1 large carrot (cubed).
3. Add 1 can of stewed tomatoes and 2 cups of fish stock.
4. When the potatoes and carrots are fork tender add green olives (pitted whole or sliced).
5. Add 500g of any white fish fillet that you like. In this case 2 fillets of Sole cut into chunks.
6. Season with salt and pepper to taste.
7. Add a bunch of shredded fresh basil.