Jamie Oliver 5 Ingredients White Fish Stew is made with leeks, white fish fillets, plain flour, lemon, and eggs. This delicious White Fish Stew recipe creates a easy dinner that takes about 32 minutes to prepare and can serve up to 4 people.
This White Fish Stew Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 2 large leeks
- 4 x 150g (5.3 oz) white fish fillets, skin on, scaled, pin-boned, 2cm thick
- 2 tablespoons plain flour
- 1 lemon
- 2 large eggs
How To Make White Fish Stew:
- Cook the leeks: Wash, trim, and finely slice the leeks. Heat 1 tablespoon of olive oil in a large casserole pan over low heat, add 200ml water, season with salt and pepper, cover and cook for 20 minutes, stirring occasionally until soft and sweet.
- Cook the fish: Heat 2 tablespoons of olive oil in a non-stick pan over high heat. Coat the white fish fillets in flour, cook for 2 minutes on each side, then transfer them to the casserole pan with the leeks.
- Add water and cook: Pour 250ml boiling water into the casserole, cover with a lid, and cook on medium heat for 4 minutes.
- Prepare the egg-lemon mixture: Grate the lemon zest and set it aside. Juice the lemon and mix the yolks of 2 eggs with the juice and a pinch of salt. Set aside the egg whites for another recipe.
- Thicken the sauce: Remove the lid, spoon some hot liquid from the pan into the egg-lemon mixture while whisking, then pour it into the pan. Jiggle the pan and stir with a spatula for 2 minutes until the sauce thickens.
- Finish and serve: Cover with the lid, jiggle the pan for another 2 minutes, then season with pepper. Drizzle extra virgin olive oil on top and scatter the reserved lemon zest before serving.
Recipe Tips
- Cook leeks slowly: Let the leeks cook on low heat to make them soft and sweet, giving the stew more flavor.
- Lightly coat the fish: Only use a little bit of flour on the fish to keep it crispy but not too heavy.
- Use fresh lemon: Always use fresh lemon juice for the best flavor in the sauce.
- Whisk egg mixture carefully: Add hot liquid slowly to the egg and lemon mix, so the eggs don’t cook too fast.
- Move the pan for smooth sauce: Gently shake the pan while stirring to make the sauce silky and smooth.
How To Store & Reheat Leftovers
Storing in the Fridge: Place any leftover white fish stew in an airtight container and store it in the fridge for up to 2 days. Make sure to cool the stew completely before refrigerating.
Reheating: Reheat gently on the stovetop over low heat, stirring to keep the sauce smooth. Avoid microwaving to prevent overcooking the eggs.
Nutrition Facts
- Calories: 300 kcal
- Fat: 14.4g
- Saturated Fat: 2.5g
- Protein: 33.1g
- Carbohydrates: 10.1g
- Sugars: 1.9g
- Salt: 1.3g
- Fibre: 0.4g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Quick Salt Cod
- 5 Ingredients Lime-cured Sea Bass
- 5 Ingredients Harissa Sea Bass
- 5 Ingredients Steamed Fish Aïoli
Jamie Oliver 5 Ingredients White Fish Stew
Description
Jamie Oliver 5 Ingredients White Fish Stew is made with leeks, white fish fillets, plain flour, lemon, and eggs. This delicious White Fish Stew recipe creates a easy dinner that takes about 32 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the leeks: Wash, trim, and finely slice the leeks. Heat 1 tablespoon of olive oil in a large casserole pan over low heat, add 200ml water, season with salt and pepper, cover and cook for 20 minutes, stirring occasionally until soft and sweet.
- Cook the fish: Heat 2 tablespoons of olive oil in a non-stick pan over high heat. Coat the white fish fillets in flour, cook for 2 minutes on each side, then transfer them to the casserole pan with the leeks.
- Add water and cook: Pour 250ml boiling water into the casserole, cover with a lid, and cook on medium heat for 4 minutes.
- Prepare the egg-lemon mixture: Grate the lemon zest and set it aside. Juice the lemon and mix the yolks of 2 eggs with the juice and a pinch of salt. Set aside the egg whites for another recipe.
- Thicken the sauce: Remove the lid, spoon some hot liquid from the pan into the egg-lemon mixture while whisking, then pour it into the pan. Jiggle the pan and stir with a spatula for 2 minutes until the sauce thickens.
- Finish and serve: Cover with the lid, jiggle the pan for another 2 minutes, then season with pepper. Drizzle extra virgin olive oil on top and scatter the reserved lemon zest before serving.
Notes
- Cook leeks slowly: Let the leeks cook on low heat to make them soft and sweet, giving the stew more flavor.
- Lightly coat the fish: Only use a little bit of flour on the fish to keep it crispy but not too heavy.
- Use fresh lemon: Always use fresh lemon juice for the best flavor in the sauce.
- Whisk egg mixture carefully: Add hot liquid slowly to the egg and lemon mix, so the eggs don’t cook too fast.
- Move the pan for smooth sauce: Gently shake the pan while stirring to make the sauce silky and smooth.
Jamie Oliver 5 Ingredients White Fish Stew