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Archive of BBC Food Recipes

Monkfish, leek and tomato stew

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

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.

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

Shopping List

Monkfish, leek and tomato stew

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry


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