Fabulous in five: One-pot haddock stew with caper mayo 

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Fabulous in five: One-pot haddock stew with caper mayo

By Annie Bell

Published: | Updated:


Any meaty white fish will be good in this simple stew. Croutons or potatoes will be quite at home served alongside.

SERVES 4

2 fennel bulbs, fronds reserved, base trimmed and outer sheath discarded

300g leeks (trimmed weight), halved lengthways and sliced

500g-600g skinless haddock fillet, cut into 5cm chunks

4 heaped tsp nonpareille capers, rinsed, plus a few extra to serve

100g mayonnaise

FROM THE STORECUPBOARD

extra virgin olive oil, white wine, sea salt and black pepper

  • Halve the fennel bulbs downwards and thinly slice across. Heat a couple of tablespoons of oil in a medium cast-iron casserole over a low heat and fry the leeks and fennel for about 10 minutes until softened and starting to colour, stirring frequently.
  • Add a small glass of white wine (about 125ml) and some seasoning, cover and cook for 10 minutes. Add a few tablespoons of water, season the fish on both sides and stir into the veg. Bring to a simmer, cover and cook for another 8-10 minutes or until the fish has lost its translucency, gently turning halfway through.
  • Meanwhile, stir the capers into the mayonnaise in a small bowl and serve this dolloped on top of the stew in warm shallow bowls. Scatter with a few more capers and the reserved fennel fronds.