Ingredients

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until tender.

3. 3

   While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the onion and sliced fennel, sautéing for 8-10 minutes until soft and translucent.

4. 4

   Add the minced garlic and dried oregano to the skillet, cooking for another minute until fragrant.

5. 5

   Stir in the crushed tomatoes and vegetable stock. Simmer for 10 minutes to thicken the sauce slightly, then remove from heat.

6. 6

   Drain the potatoes and mash them until smooth with the butter, milk, salt, and pepper.

7. 7

   Arrange the raw fish chunks and black olives in the bottom of a 9x13 inch baking dish.

8. 8

   Pour the tomato and fennel sauce over the fish, mixing gently to coat.

9. 9

   Spread the mashed potatoes evenly over the top of the fish mixture. roughen the surface with a fork for texture.

10. 10

    Bake for 25-30 minutes until the filling is bubbling and the potato topping is golden brown.