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.
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