Moki, Leek, Potato and Spinach Stew

Published

Ingredients

  • 500 gms moki fillets
  • flakey sea salt
  • 3 tbsp olive oil
  • 3 cloves garlic, sliced
  • 1 medium onion, sliced
  • 1 large leek, sliced
  • salt and pepper
  • 1/2 cup dry white wine
  • 3 tbsp butter
  • 3-4 medium all-purpose potatoes
  • 3 cups chicken stock
  • 1 medium bunch spinash, washed and thick stems cut off

Preparation

  1. Cut the moki into large chunks and sprinkle with salt. Set aside in a cool place for up to 1 hour. This is optinal but adds to flavour and firmness.
  2. Put the olive oil in a large heavy saucepan and add the garlic, onion and leeks, season lightly with salt and pepper.
  3. Cook over gentle heat until the leek starts to soften.
  4. Add the wine and cook for a few more minutes.
  5. Add the butter, potatoes and enough stock to cover.
  6. Simmer until potatoes are tender.
  7. Push the spinach down into the stew, cook for 1 min then turn off the heat.
  8. 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.
  9. Place under a hot grill for 3 - 5 mins until the fish is barely cooked. Lift into a large heated bowl.
  10. Bring the vegetables back to the boil and ladle around and over the fish. Stir gently, and serve.

Further Information

Yield 3 to 4