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1. Melt the olive oil and butter together in a pan and sauté the onion and celery until glossy. Add the potato and stir-fry until it is coated all over with oil. Add a splash of water to the pan, put the lid on and simmer for 5 minutes or until the potatoes are par-cooked and the pan is once again dry.
2. Remove the lid, stir in the tomatoes and stir-fry until the potatoes are soft. Stir in the snoek and the cream, season with salt, pepper and parsley, and simmer until heated through. Serve on steamed rice.
