Both Hake and Halibut are sustainably fished in the UK and are available throughout the Winter months. Either of these firm-textured fish are a good choice for this wholesome one-pot recipe. They have a large central bone too which means they are easy to navigate with a knife and fork.
You need a large, fairly robust casserole that can be used on the hob as well as in the oven.
For 4-6
3 tbsp rapeseed or olive oil
4 medium leeks, washed, trimmed and thinly sliced
4-6 waxy potatoes, Charlotte or Anya would be good, peeled and cut into chunks
4-6 carrots, peeled and cut into chunks
3 cloves of garlic, peeled and crushed
100mls cold dry Vermouth or cold dry white wine
Salt flakes and freshly ground black pepper
2 bay leaves
About 1 litre of chicken or fish stock
4 -6 pieces of Hake or Halibut – aim for chunky cuts about 3cm thick
For the Gremolata
Grated zest and juice of a large lemon
A small bunch of parsley leaves, finely chopped
2 cloves of garlic, peeled and crushed
For the dressing
2 tbsp of white wine vinegar
6 tbsp rapeseed or olive oil
1 tsp English mustard
1 tsp runny honey
A spoonful of baked sourdough crumbs see Reduce Food Waste – Baked Sourdough Crumbs added to each serving of fish is very good too.
Preheat the oven to 180c.
Put the oil in the casserole and set it over medium heat on the hob.
Add the leeks, potatoes and carrots and fry them for five minutes or so, stirring them from time to time until they are starting to colour a little.
Add the garlic and stir for a minute or so more, then tip in all the cold vermouth or wine and stir well, scraping up any bits that might have stuck to the bottom of the pan.
Add a generous sprinkling of salt flakes, some freshly ground pepper and the bay leaves and stir all the ingredients together.
Add enough of the stock to just cover the vegetables, raise the heat and when the stock starts to bubble. Cover the casserole with the lid and put it in the preheated oven for 45 minutes.
While the vegetables are cooking, mix all the ingredients for the gremolata together in a small bowl; and in another small bowl whisk the ingredients for the dressing together.
When the vegetables have been cooked for 45 minutes, remove the casserole from the oven and lay the pieces of fish on top of the vegetables. Scatter half of the gremolata over the top of the fish, return the casserole to the oven and let the fish cook for 20 minutes or so, until it is cooked through. It should be opaque, and any skin should easily peel away from the flesh.
Serve the fish, preferably with any skin removed, and vegetables with the accompanying juice, on warm plates with the remaining gremolata and a spoonful or two of the dressing over the top of each of the pieces of fish. Top it all off with a spoonful of the savoury crumbs if you have them.
