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
Heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes.
Add the leeks and potatoes and continue cooking for a further 3-4 minutes.
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.
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.
Stir in the chopped parsley and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.