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Braised blue-eye with leek and tomato
date:Mar 20, 2014
oked through. Remove to a plate. Cover with foil to keep warm. Repeat with remaining fish and 2 teaspoons of oil.

2. Clean pan. Heat remaining oil in pan over medium-low heat. Add garlic and fennel seeds. Cook for 1 minute or until fragrant. Add wine. Increase heat to medium. Cook for 1 to 2 minutes or until liquid is reduced by half. Add tomatoes, stock and leek. Bring to a simmer. Cover and simmer for 10 minutes or until leek is soft.

3. Return fish to pan. Cook, uncovered, for 2 to 3 minute

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