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Braised blue-eye with leek and tomato
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Deliciously braised fish served with rice and veggies for a wholesome dinner.
Ingredients:
  • 27.30 gm olive oil
  • 4 (180g each) blue-eye fillets, skin removed
  • 2 garlic cloves, thinly sliced
  • 1/2 tsp fennel seeds (see note)
  • 125.00 gm dry white wine
  • 400g can diced tomatoes
  • 382.50 gm fish stock
  • 2 medium leeks, halved lengthways, cut into 5cm pieces
  • 150g sugar snap peas, trimmed
  • steamed white rice, to serve
Instructions:
  • Heat 2 teaspoons of oil in a large frying pan over medium-high heat until shimmering. Sear half of the fish for 2 minutes on each side until golden but not fully cooked. Transfer to a plate and keep warm by covering with foil. Repeat the process with the remaining fish using another 2 teaspoons of oil.
  • - Heat the rest of the oil in a clean pan over medium-low heat. Cook garlic and fennel seeds for 1 minute until fragrant. Pour in wine and turn up the heat to medium. Reduce the liquid by half in 1 to 2 minutes. Stir in tomatoes, stock, and leek. Bring to a simmer, cover, and cook for 10 minutes until the leek is soft.
  • Place the fish back in the pan and cook each side for 2 to 3 minutes uncovered. Add peas and cook for 3 to 5 minutes until peas are tender and fish is cooked through. Season with salt and pepper and serve the fish and sauce with rice.

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