10mls rapeseed oil
1 bunch spring onions, sliced
1 leek finely sliced
1 potato, peeled & diced
1200mls home made chicken stock
350g skinless fish (e.g. selection of trout/salmon/monkfish) cut in chunks
50g garden peas
2 tomatoes, peeled concasse
Light pinch of salt & pepper
Lightly sauté spring onions & leek in oil.
Add potato, seasoning & stock (less seasoning is required if using commercial bouillon).
Bring to boil for 5mins until potato is cooked.
Reduce heat to a gentle simmer & add peas, tomato & fish.
Poach for 2-3mins until fish is opaque & remove from heat.
Serve in heated bowls with oatcakes/wholemeal rolls.
Photography by Whitehouse Studios