Annie Bell’s one-pot haddock stew with cape mayo recipe

Any meaty white fish will be good in this simple stew. Croutons or potatoes will be quite at home served alongside.

haddock stew
Lizzie Mayson

SERVES 4

2 fennel bulbs, fronds reserved, base trimmed and outer sheath discarded
300g leeks (trimmed weight), halved lengthways and sliced
500g-600g skinless haddock fillet, cut into 5cm chunks
4 heaped tsp nonpareille capers, rinsed, plus a few extra to serve
100g mayonnaise

FROM THE STORE CUPBOARD
Extra virgin olive oil, white wine, sea salt and black pepper

  1. Halve the fennel bulbs downwards and thinly slice across. Heat a couple of tablespoons of oil in a medium cast-iron casserole over a low heat and fry the leeks and fennel for about 10 minutes until softened and starting to colour, stirring frequently.
  2. Add a small glass of white wine (about 125ml) and some seasoning, cover and cook for 10 minutes. Add a few tablespoons of water, season the fish on both sides and stir into the veg. Bring to a simmer, cover and cook for another 8-10 minutes or until the fish has lost its translucency, gently turning halfway through.
  3. Meanwhile, stir the capers into the mayonnaise in a small bowl and serve this dolloped on top of the stew in warm shallow bowls. Scatter with a few more capers and the reserved fennel fronds.

Food styling: Kitty Coles. Prop styling: Louie Waller