This traditional fish stew is perfect served with crusty bread.
Put a large glug of olive oil in a big casserole dish and add the anchovy fillets. Saute until they break up.
To this, add the chopped leeks, fennel slices and garlic, and continue to cook until soft.
Then add the glass of wine and cook for one minute until the alcohol is burnt off.
Add all the other ingredients except the fish and parsley. Bring the mixture to the boil and then reduce to a simmer for 10-15 minutes or until the potatoes are cooked.
Add the fish and simmer very gently for about five minutes or until the fish is cooked
Just before serving, stir in the chopped parsley and season with salt and pepper to taste.
Serve into bowls with some crusty bread, to help mop up the juices.
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