This cheeky braise is divine with fish. The addition of potato to theleek stew thickens it beautifully.

80m I extra virgin olive oil,

plus extra, for frying

% cup frozen peas

sea salt and freshly

cracked black pepper3 cloves garlic, sliced

3 leeks, trimmed, washed

and finely sliced

60g butter

Y21emon

2 sprigs thyme, leaves picked 4 blue-eye fillets

(about 180g each), skin on2 sprigs tarragon, leaves picked

3 kipfler potatoes, peeled and

sliced about 0.5cm thick

flat-leaf parsley sprigs, to garnish

SERVES 4150ml water or chicken stock

Place olive oil in a medium, deep-sided frying pan over high heat and cook garlic

and leeks, stirring constantly, for 5 minutes. Add herbs and potatoes, stir and cook

for 3 minutes. Add water (or stock), reduce heat to low and simmer for 5 minutes.

Add peas and cook for a further 5 minutes (you may need to add a little more

water at this stage). Season generously with salt and pepper, then cook for a few

minutes or until the potatoes just start to break down and thicken. Stir through

butter and a good squeeze of lemon juice. Remove from heat and set aside.

Cut each blue-eye fillet into 3 pieces and season skin side with salt and pepper.

Heat a little olive oil in a large frying pan over high heat and sear the fish, skin-side

down, for 3 minutes, until golden. Turn and cook fish for a further minute on the

other side. Remove from heat.

To serve, divide the leek braise among plates, top with fish fillets and garnish

with parsley. Accompany with unwooded chardonnay.

Sunday Life .