Quick recipe finder Monkfish, leek and tomato stew

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

Recommended by

2 people

By Nick Nairn From Ready Steady Cook

Ingredients

• 2 tbsp olive oil
• ½ onion, roughly chopped
• 1 garlic clove, finely chopped
• 100g/3½oz baby leeks, sliced
• 85g/3oz new potatoes, chopped
• 200ml/7fl oz fish stock
• ½ lemon, zest only
• 6 ripe cherry tomatoes, halved
• 125g/4½oz monkfish tail, de-boned, trimmed and chopped into bite-sized pieces
• 2 tbsp chopped fresh parsley

How-to-videos

Method

1. Heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes.

2. Add the leeks and potatoes and continue cooking for a further 3-4 minutes.

3. Pour in the stock and bring to a simmer. Simmer for around eight minutes, or until the potatoes are still firm but nearly cooked through.

4. Add the lemon zest, cherry tomatoes and chunks of fish and cook for 3-4 minutes, or until the fish and potatoes are cooked through.

5. Stir in the chopped parsley and serve.

How-to videos

Zesting citrus fruit