In this stew, all the ingredients except the fish and tarragon are cooked first, then these are added so the fish is gently poached only for the last few minutes of the cooking time.
To serve 4 people, you will need 500g (1lb) peeled and chopped potatoes, 3 sliced garlic cloves, 2bay leaves, 5 skinned and chopped tomatoes, 1 sliced yellow pepper, 4tablespoonslemon juice, 150ml (¼ pint) cider, 4tablespoonsolive oil, 500-625g (1–1¼lb) skinned and filleted white fish, cut into large chunks, 1tablespoon chopped fresh tarragon, salt and pepper.
Mix together the potatoes, garlic, bay leaves, tomatoes and yellow pepper in a large saucepan or flameproof casserole. Season and pour over the lemon juice, cider and olive oil. Cover and cook gently for about 30 minutes until the potatoes are tender.
Carefully add the fish to the pan with the tarragon, cover again and gently poach over a low heat for 5–10 minutes until the fish is just opaque and flakes when tested with the tip of a knife. Serve at once, ladling into individual bowls.