Fish and Leek Stew

    1 hour 5 minutes

    White fish simmered with a mixture of leek, garlic, onion and diced tomatoes in white wine. Seasoned to taste with basil, anise-flavoured liqueur and a bay leaf.

    2 people made this

    Serves: 4 

    • 1 1/2 tablespoons olive oil
    • 1 onion, diced
    • 1 leek, trimmed and sliced
    • 2 garlic cloves, finely diced
    • 1 celery stalk, sliced
    • 400g tin diced tomatoes
    • 1 tablespoon tomato paste
    • 450ml fish stock
    • 150ml dry white wine
    • 1 bay leaf
    • salt and freshly ground black pepper, to taste
    • 250g skinless whiting fillets, cut into chunks
    • 250g skinless ling fillets, cut into chunks
    • 130g seafood selection
    • 1 1/2 tablespoons anise-flavoured liqueur (optional)
    • chopped fresh basil, to garnish

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. Heat the oil in a large heavy-based saucepan. Add the onion and leek then cook over a moderate heat, stirring frequently, for 5 minutes, until beginning to soften. Stir in the garlic and celery and cook for 2 more minutes.
    2. Add the tomatoes, tomato paste, fish stock, wine and bay leaf. Bring to the boil, then reduce the heat. Cover and simmer for 30 minutes. Season with salt and pepper.
    3. Stir in the whiting and ling, cover and cook for 5 minutes, then stir in the seafood. Re-cover and cook gently for a further 2–3 minutes until the white fish is cooked and the seafood is heated through.
    4. Remove the bay leaf and, if you are using it, stir in the liqueur. Ladle the stew into a warmed tureen or individual bowls and sprinkle with chopped basil to serve.

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