Ingredients

• 2 tbsp olive oil
• ½ onion
• roughly chopped
• 1 garlic clove
• finely chopped
• 100g/3½oz baby leeks
• sliced
• 85g/3oz new potatoes
• chopped
• 200ml/7fl oz fish stock
• ½ lemon
• zest only
• 6 ripe cherry tomatoes
• halved
• 125g/4½oz monkfish tail
• de-boned
• trimmed and chopped into bite-sized pieces
• 2 tbsp chopped fresh parsley

Directions

• Heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes.
• Add the leeks and potatoes and continue cooking for a further 3-4 minutes.
• Pour in the stock and bring to a simmer. Simmer for around eight minutes
• or until the potatoes are still firm but nearly cooked through.
• Add the lemon zest
• cherry tomatoes and chunks of fish and cook for 3-4 minutes
• or until the fish and potatoes are cooked through.
• Stir in the chopped parsley and serve.