I know I seem to be using leeks in everything at the moment but they look so wonderful at the markets that they are hard to resist – you could, of course, use onions if you prefer, or if leeks in your area aren’t as spectacular as the ones here in Hawke’s Bay.
Tomatoey Fish, Chard & Leek Stew
Fish stews are a quick and easy alternative to slow cooked meat ones – they are still hearty and warming, but can be made in about half an hour. They are also a great way to use the more meaty and often economic
1 long leek, sliced
1 bunch chard, stems sliced, leaves roughly chopped
2 tbsp chopped parsley
2 garlic cloves, finely chopped
½ tsp chopped fresh sage or pinch dried
½ tsp chopped fresh thyme leaves or pinch dried
400g can diced tomatoes
600g firm white fish fillets, cut into chunks – on this occasion I used blue moki
sea salt and black pepper
1 Place leek, chard stems and a splash of oil in large frying pan with a lid, over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.
2 Add parsley, garlic, sage and thyme and cook, stirring, for 1-2 minutes or until fragrant. Add tomatoes, rinse out can with water and add to pan, bring to simmering and simmer, uncovered, stirring occasionally, for 10-15 minutes or until liquid reduces to make a thick sauce.
3 Add chard leaves, cover and cook, stirring occasionally, for 10 minutes or until chard wilts. Add fish, cover and cook for 5 minutes longer or until cooked. Season to taste with a good grind of salt and black pepper.
So tell me, do you make fish stews?
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Chard, parsley, sage, thyme: The Chef’s Garden @
Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: tomatoes, salt, 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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