Braised blue-eye with leek and tomato

Serve this perfectly braised fish with some steamed rice and vegetables for a healthy dinner meal.

Recipe «Braised blue-eye with leek and tomato» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp olive oil, 4 blue-eye fillets, skin removed, 2 garlic cloves, thinly sliced, 1/2 tsp fennel seeds, 1/2 cup dry white wine , 400g can diced tomatoes, 1 1/2 cups fish stock, 2 medium leeks, halved lengthways, cut into 5cm pieces , 150g sugar snap peas, trimmed, steamed white rice, to serve.

Ingredients:

• 1 1/2 tbsp olive oil 
• 4 blue-eye fillets, skin removed 
• 2 garlic cloves, thinly sliced 
• 1/2 tsp fennel seeds 
• 1/2 cup dry white wine 
• 400g can diced tomatoes 
• 1 1/2 cups fish stock 
• 2 medium leeks, halved lengthways, cut into 5cm pieces 
• 150g sugar snap peas, trimmed 
• steamed white rice, to serve 

Instructions

1. Heat 2 teaspoons of oil in a large frying pan over mediumhigh heat. Add half the fish. Cook for 2 minutes each side or until golden but not cooked through. Remove to a plate. Cover with foil to keep warm. Repeat with remaining fish and 2 teaspoons of oil.
2. Clean pan. Heat remaining oil in pan over medium-low heat. Add garlic and fennel seeds. Cook for 1 minute or until fragrant. Add wine. Increase heat to medium. Cook for 1 to 2 minutes or until liquid is reduced by half. Add tomatoes, stock and leek. Bring to a simmer. Cover and simmer for 10 minutes or until leek is soft.
3. Return fish to pan. Cook, uncovered, for 2 to 3 minutes each side. Add peas. Cook for 3 to 5 minutes or until peas are just tender and fish cooked through. Season with salt and pepper. Serve fish and sauce with rice.