ingredients
serves 4
2 tablespoons butter
3/4 pound potatoes, sliced
2 large leeks, sliced
6 celery stalks, sliced
2 1/2 cups fish stock or water
salt and freshly ground black pepper
14 ounce canned tomatoes
2/3 cup dry white wine or cider
1/2 pound coley or haddock fillets, skinned and cut into 2 inch cubes
2 large mackerel, filleted, skinned and cut into thick slices
1/2 teaspoon dried marjoram
2 tablespoons chopped parsley
method
1. Melt the butter in a saucepan. Add the potatoes, leeks and celery and cook gently, covered, until softened but not browned. Stir in the stock or water and seasoning and bring to the boil.
2. Simmer, uncovered, until the vegetables are tender.
3. Add the tomatoes with their juice and the wine or cider and return to the boil.
4. Stir in the fish and marjoram, then cover the pan and simmer for 10 minutes or until the fish flakes easily.
5. Stir in the parsley and serve.
|
|
