Fish With Leeks, Sage & Thyme
Ingrediënten
- 2½ tablespoons olive oil
- 1 onion finely chopped
- 1 green chilli deseeded and finely chopped
- 3 garlic cloves finely chopped
- 1 teaspoon cumin seeds
- 2 leeks trimmed and finely chopped
- a few thyme sprigs
- small bunch sage chopped
- 400 g plum tomatoes can drained of juice
- 600 ml fish stock
- 4 fish fillets such as sea bass, haddock or trout, cut into bite-sized chunks
- sea salt and black pepper
Instructies
- Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, chilli, garlic and cumin seeds and cook for 3 minutes to let the flavours mingle.
- Stir in the leeks and cook for 2 minutes, then add the thyme, sage and plum tomatoes.
- Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for 15 minutes.
- Season with salt and pepper, then add the fish chunks, re-cover and cook gently for a further 5–6 minutes until the fish is cooked through.
- Serve with couscous, if liked.
Notes / Tips / Wine Advice:
For fish with celery & sage,
follow the recipe as for Fish with leeks, sage & thyme, replacing the leeks with 3 trimmed and diced celery stalks and omitting the thyme.--------------------------------------------------------------------------------------------------
