* 45 ml Olive oil
* 1 medium Onion, thinly sliced
* Garlic to taste, finely chopped
* 2 tablespoons Tomato purée
* 600 ml Court bouillon or water
* 125 ml Dry white wine
* 6 medium Potatoes, peeled and thinly sliced
* 2 Bay leaves
* 1 teaspoon Salt
* A large pinch of Black pepper
* A small pinch of Basil
* ½ teaspoon Cayenne pepper
* 750 g firm white fish, cut into 4 cm chunks
* 300 ml Yogurt mixed with 1 beaten Egg
* 2 tablespoons Parsley, finely chopped

===Method===
* Heat the Oil in a large pan and Fry the Onion and Garlic until soft.
* Stir in the Tomato purée then add the Court bouillon or water, Wine, Potatoes, Bay leaves, seasoning, Basil and Cayenne pepper.
* Cook over a medium heat, covered, for about 10 minutes.
* Add the Fish and cook for a further 15 minutes until the Potatoes are tender.
* Stir in the Parsley and Yogurt mix and heat through but do not Boil.

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