date:Mar 20, 2014
Ingredients
1 1/2 tablespoons olive oil
4 (180g each) blue-eye fillets, skin removed
2 garlic cloves, thinly sliced
1/2 teaspoon fennel seeds (see note)
1/2 cup dry white wine
400g can diced tomatoes
1 1/2 cups fish stock
2 medium leeks, halved lengthways, cut into 5cm pieces
150g sugar snap peas, trimmed
steamed long-grain rice, to serve
Method
1. Heat 2 teaspoons of oil in a large frying pan over mediumhigh heat. Add half the fish. Cook for 2 minutes each side or until golden but not co