Heat cooking oil in a large casserole dish or saucepan. Add the potatoes, onions and red chillies and cook until golden.
Add the tinned tomatoes, chicken stock, dry white wine, cayenne pepper, garlic salt, salt and pepper then bring to the boil. Cover and simmer for 20 minutes stirring occasionally.
Stir in the fish and bacon. Add extra water if stew has reduced a lot. Simmer covered for another 20 minutes, stirring occasionally. Add more salt and pepper to taste then serve with chunky bread or rice.
Any white fish will do, such as cod, hoki, tarakihi or snapper.
My husband is very particular and he thought this was very nice. Added a sliced carrot,celery stick and half cup frozen peas. Served with rice sprinkled with parsley. Also used half the smount of cayenne pepper. - 18 Jul 2011