Creamy fish, spring onion and potato stew

Hello Ladies!

What a week – it was wonderful to be at the Sydney Food and Wine Show on the weekend with the Fabulous Jane and Ditta.  Much vino was consumed and I got a few food ideas as well.  Back on topic:

Winter = Stew

What images does the word stew conjure up?  Beef, lamb, red wine sauce?  This recipe is the the total opposite of that BUT meets the other things we think of when we think  Stew – warmth, comfort, hearty…

A creamy fish stew.

Fish is easy in summer – chuck it on the barbie and whip a salad and serve.  In winter sometimes it harder to get that once-a-week fish “they” tell us we should have, so this is a perfect solution.  The original recipe calls for Cod however I have also used Ling and Flathead – speak to your local fish monger about what is on special and good for stewing.

Don’t fear – there is wine in this dish so there is your excuse to crack open a bottle (like we need one).

A lovely young, unoaked Chardonnay would be amazing with this. Or, a tingly little Sauvignon Blanc Semillon blend, like the one from Cape Mentelle we’re sipping on for our June wine club this month. Fabulous.




• 1 onion, peeled and finely chopped
• 1 leek, washed and finely sliced
• extra virgin olive oil
• 2 medium zucchinis, halved lengthways
• 1kg potatoes, peeled
• 2 anchovies
• 1 wine glass of white wine
• 565ml milk
• 565ml stock
• 1kg white fish fillet (like cod or ling), skinned and pin-boned
• salt and freshly ground black pepper
• a handful of fresh flat-leaf parsley, roughly chopped
• a bunch of spring onions, finely sliced
• juice of ½ a lemon


In large pan, slowly fry the onion and leek with around 5 tablespoons of olive oil for 5 minutes until soft and tender. With a teaspoon, remove and discard the fluffy interior of the zucchini and grate the rest into the pan. Chop the potatoes into rough 2cm dice and add to the pan. Give everything a good stir and then add the anchovies. Increase the heat and add the white wine.

Allow to reduce by half before adding your milk and stock. Bring to the boil and simmer for half an hour until the potatoes are tender. Then add the fish and simmer for a further 15 minutes until the flesh flakes away; feel free to stir and break up the fish, but it’s good to leave some big chunks as well. Season carefully to taste. Divide between your bowls, and serve with a small handful of parsley and spring onion dressed with a little olive oil and lemon juice.

(Original recipe source and image from: Jamie Oliver )