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Warming fish, leek and potato stew

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, D
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 40g butter

  3. 3 cloves garlic, finely chopped

  4. 3 leeks thinly sliced, white part only

  5. 1 bulb fennel, finely sliced, fronds and stem reserved

  6. 3 tablespoons plain flour

  7. cup white wine

  8. 750ml fish stock or water

  9. 500g potatoes, peeled and cut into large dice

  10. 600g firm fish fillets, cut into large chunks

  11. salt and pepper

Instructions Jump to Ingredients ↑

  1. Heat a large pan over a medium heat and add oil and butter. Add garlic, leeks and fennel and cook for 5 minutes until softened. Add flour and cook for a further minute.

  2. Add wine, stock and potatoes bring to the boil then reduce heat to low and simmer for 15 minutes. Add fish, increase heat to medium and cook for a further 5 minutes. Season well with salt and pepper.

  3. Serve topped with finely sliced fennel fronds and warm crusty bread.

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