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Monkfish, leek and tomato stew

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  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.

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Zesting citrus fruit