This recipe is all about great ingredients – wonderfully fresh
vegetables, locally cured bacon and the freshest of locally caught fish.
Slow cooking the leeks and fennel makes them wonderfully soft and buttery with the bacon giving the dish fabulous saltiness and the spinach lovely freshness.
Slow-cooked Leeks & Fennel with Spinach & Fish
Because of the bacon I usually find this dish requires no additional salt, but as always check the seasoning before serving and season with salt, if necessary.
4 rashers bacon, rind removed, meat cut into strips
2 medium leeks, thinly sliced
2 bulbs fennel, sliced, any green feathery tops reserved
1 bunch spinach, leaved chopped
600g firm white fish fillets, cut into large pieces
freshly ground black pepper
1 Place bacon, leeks, fennel and a good splash of oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until vegetables soften and bacon is cooked.
2 Add spinach, cover and cook, stirring occasionally, for 4-5 minutes or until spinach wilts. Add fish, toss to combine and cook for 4-5 minutes longer or until fish flakes when tested with a fork.
Season with a good grind of black pepper. Serve scattered with chopped fennel tops.
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Bacon: Holly Bacon – Hastings; Leeks, fennel, spinach: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: black pepper.
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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