Fish Steamed with Leeks and Tomato

    (29)
    40 minutes

    This is a delicate sauce of thyme, dill, tomato and wine which is well suited to whitefish. I use flathead but others would work.


    21 people made this

    Ingredients
    Serves: 2 

    • 1 tablespoon olive oil
    • 1 cup leeks, chopped
    • 1/2 teaspoon minced garlic
    • 1/2 cup (125ml) dry white wine
    • 3 tomatoes, chopped
    • 1 cup (250ml) chicken stock
    • 1/2 teaspoon dried thyme
    • 1 teaspoon dried dill
    • 2 (170g) flathead fillets (or other whitefish)

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat the olive oil in a frypan with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine and bring to a simmer, then add the tomatoes, chicken stock, thyme and dill. Simmer, uncovered, until the liquid reduces to half.
    2. Lay the fish fillets on top of the vegetables and cover the frypan. Cook until the fish is opaque and flakes easily with a fork, about 10 minutes. Ladle the sauce over the fish to serve.
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    Reviews and Ratings
    Global Ratings:
    (29)

    Reviews in English (24)

    by
    7

    Absolutely awesome. I used real tomatoes like the recipe said, only way to go imo. Delicious!  -  23 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    5

    Totally Awesome! My husband said."It's so Gourmet." I used Talapia instead of Sole.  -  24 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    3

    This recipe is definitely a keeper! I think it is incredibly easy, fast, and inexpensive considering I'm just a college student. Definitely purchase some sole when it's in season (as I did). I had to adjust the amount of ingredients used because sole can be an extremely thin fish, so I purchased more than the 2 fillets which the recipe calls for. I used a white wine that I knew was delicious and actually left out the thyme because I didn't want to spend money on two herbs. GREAT recipe.  -  20 Apr 2010  (Review from Allrecipes USA and Canada)

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