Any meaty white fish will be good in this simple stew. Croutons or potatoes will be quite at home served alongside.
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
FROM THE STORE CUPBOARD
Extra virgin olive oil, white wine, sea salt and black pepper
- 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.
- 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.
- 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