I was going to serve the braised celery and potatoes as a side to pan-cooked fish, but as regular readers know I love a one-pan dish and as I was about to put the pan on to heat for the fish I thought this piece of blue nose would be better steamed so I put on top of the cooked vegetables and there it was dinner in one pan!
Olive Oil Braised Celery & New Potatoes with Steamed Fish
While many sources tell us that modern celery doesn’t have strings, I have yet to find that elusive variety. But, if you are lucky enough to be able to obtain stringless celery, you will, of course, omit the paring step.
6 sticks celery
4 baby leeks, cut into 5cm pieces
½ cup olive oil
4 medium new potatoes, scrubbed and cut into large pieces
4 x 150g firm white fish fillets – on this occasion I used blue nose which is a thick meaty fish
chilli powder, to taste
1 Using a vegetable peeler, pare the celery to remove any strings, then cut in 5cm pieces.
2 Place celery, leeks and olive oil in a large frying pan. Season with a grind of salt and pour over water to just cover. Place over a medium heat, cover, bring to simmering and simmer for 5 minutes.
3 Add potatoes and a squeeze of lemon juice to the pan, cover and bring back to simmering. Simmer for 20-25 minutes longer or until vegetables are tender. Towards the end of the cooking if there is still excessive liquid, remove lid, push vegetables to the side of pan, increase heat and position pan so that the vegetables are sitting off the heat and cook to reduce and thicken the liquid.
4 Season fish with a grind of salt on each side. Push vegetables back to cover base of pan, then place fish on top and sprinkle with a little chilli powder. Cover pan and cook for 5-8 minutes or until fish flakes when tested with a fork – exact cooking will depend on
thickness of fillets – mine took 8 minutes, but the fillets were quite thick. Serve fish on a bed of vegetables.
So tell me, do you have a one-pan fish dish?
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes: JJ’s Organics – Napier; Leeks, celery: Krismaw Gardens – Hastings; Chilli powder –
Spitfire: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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