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 cooked 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 minutes each side. Add peas. Cook for 3 to 5 minutes or until peas are just tender and fish cooked through. Season with salt and pepper. Serve fish and sauce with rice.
