Moki, Leek, Potato and Spinach Stew serves 3 to 4

500g blue moki fillets

flaky seasalt

3 tbsp olive oil

3 cloves garlic, sliced

1 med onion, sliced

1 large leek, sliced

salt and pepper

1/2cup dry white wine or vermouth

3 tbsp butter

3-4 medium all-purpose potatoes,

3 cups chicken stock

medium bunch spinach, washed and thick stems cut off

Cut the moki into large chunks and sprinkle with salt. Set aside in a cool place for up to one hour. This is optional but adds to flavour and firmness.

Put the olive oil in a large heavy saucepan and add the garlic, onion and leeks, seasoning lightly with salt and pepper. Cook over gentle heat until the leek starts to soften. Add the wine or vermouth and cook for a few more minutes. Add the butter, potatoes and enough stock to cover. Simmer until the potatoes are tender. Push the spinach down into the stew. Cook for 1 minute, then turn off the heat.

Rinse the fish and pat dry with paper towels. Arrange in a single layer on a lightly oiled baking tray, turning over the pieces so that both sides are lightly oiled. Place under a hot grill, or fan-grill, for 3-5 minutes until the fish is barely cooked. Lift into a large heated bowl.

Bring the vegetables back to the boil and ladle around and over the fish. Stir gently, and serve.

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