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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion and garlic in olive oil over medium heat until softened and fragrant.
Add capers and tomato puree and stir to combine.
Pour in the white wine and cook for 5 minutes until the alcohol has evaporated.
Add the potatoes, cover and cook for 5 minutes, stirring halfway through.
Add the celery, carrot, and leek along with 1/2 cup of water and continue cooking, covered for 5 minutes.
Stir in the chopped tomatoes, bring to the boil, reduce heat, cover and simmer gently for 30 minutes.
Add the chopped parsley, lemon zest, and lemon juice.
Season generously with black pepper.
Add the fish, cover and cook for 5 minutes until the fish is opaque and cooked through.
Serve immediately and enjoy.
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For a richer flavor, use fish stock instead of water.
You can substitute haddock with cod or any firm white fish.
Can I use a different type of fish?
Yes, you can substitute haddock with cod or any firm white fish.
What can I use instead of white wine?
You can use fish stock or a splash of lemon juice as a substitute for white wine.
How can I make the stew spicier?
Add a pinch of red pepper flakes or a chopped chili for extra heat.
Can I prepare this stew in advance?
Yes, you can prepare the stew in advance and reheat it gently before serving.
Is it possible to freeze the stew?
Yes, you can freeze the stew, but it's best to add the fish fresh when reheating.
