LEMONY FISH BROTH

This chunky, rustic broth is light, yet very satisfying. Use a mixture of fish – I like to add some salmon or trout to the mix and whatever firm-fleshed white fish is good on the day. You could even add mussels, if you wanted to. Crusty bread is the best accompaniment here to dip into this moreish broth.

Preparation Time 10 minutes | Cooking Time 30 minutes | Serves 4

2 tablespoons olive oil

1 tablespoon butter, diced

1 leek, coarsely chopped

1 small fennel bulb, coarsely chopped, fronds reserved to serve

2 garlic cloves, finely chopped

2 floury potatoes, such as Sebago (about 500 g/1 lb 2 oz), coarsely chopped

200 ml (7 fl oz) dry white wine

1 litre (35 fl oz/4 cups) fish or chicken stock

3 thyme sprigs

1 small fresh bay leaf

300 g (10½ oz) skinless firm white fish fillets, such as cod, blue eye trevalla or gemfish, cut into bite-sized pieces

Finely grated zest and juice of 1 lemon, or to taste

Coarsely chopped dill and flat-leaf (Italian) parsley leaves, to serve

Heat the olive oil and butter in a large saucepan over a medium–high heat until the butter foams. Add the leek, fennel and garlic and sauté, stirring occasionally, for 5–6 minutes until the vegetables are tender and translucent. Add the potatoes and cook, stirring occasionally for a minute or two, then add the wine and boil for 2–3 minutes until almost evaporated.

Add the stock, thyme and bay leaf, bring to a simmer, reduce the heat to medium and simmer for 12–15 minutes until the potatoes begin to break down. Discard the thyme and bay leaf, then remove two-thirds of the potatoes from the broth with a slotted spoon.

Blend the remaining broth with a hand-held blender until half-puréed, then return the potatoes back to the pan. Add the fish and gently poach for 2–3 minutes until just cooked through – don’t boil. Stir through the lemon zest and juice, check the seasoning and serve hot, scattered with dill, parsley and the fennel fronds.