Jamie Oliver 5 Ingredients White Fish Stew

When you want something comforting, nourishing, and a little bit different, this Jamie Oliver 5 Ingredients White Fish Stew is a perfect pick. It’s cozy but bright, thanks to soft leeks, tender white fish, and a lemony egg sauce that brings everything together in the most luxurious way. I made this on a rainy evening and it warmed us right up—so simple, yet so impressive. (inspired by Jamie Oliver)

Ingredients Needed

• 2 large leeks, washed, trimmed, and finely sliced
• 4 x 150g white fish fillets, skin on, scaled, pin-boned, and 2cm thick
• 2 tablespoons plain flour
• 1 lemon
• 2 large eggs

How To Make Jamie Oliver 5 Ingredients White Fish Stew

• Cook the Leeks: Start by getting your leeks into a large casserole pan. Add 1 tablespoon of olive oil and 200ml of water, then season with salt and pepper. Cover and cook over low heat for 20 minutes, giving them a stir every now and then. They should turn soft, sweet, and almost melt-in-the-mouth.
• Pan-Fry the Fish:Meanwhile, lightly coat the white fish fillets in flour—just enough to give them a gentle crust. Heat 2 tablespoons of olive oil in a non-stick frying pan over high heat and sear the fish for 2 minutes on each side. You’re not fully cooking them here, just getting a bit of color. Then transfer the fish to the pan with the leeks.
• Add Water and Simmer: Pour 250ml of boiling water into the pan with the fish and leeks. Cover and simmer on medium heat for 4 minutes. This finishes cooking the fish and creates a lovely base for your sauce.
• Make the Egg-Lemon Mixture: While the stew simmers, zest your lemon and set that aside. Then juice the lemon into a bowl and mix it with the yolks of two eggs and a pinch of salt. This will become the creamy, tangy sauce that makes this stew so special. (Keep the egg whites for another recipe.)
• Finish the Sauce: Take a spoonful or two of the hot broth from the pan and slowly whisk it into the egg-lemon mixture—this tempers the eggs so they don’t scramble. Then pour the tempered mix back into the pan, gently shaking and stirring for 2 minutes until the sauce thickens slightly.
• Serve It Up: Cover the pan and jiggle it for another 2 minutes to let the flavors meld. Finish with a drizzle of extra virgin olive oil and a sprinkle of that reserved lemon zest. Serve warm with crusty bread or just on its own—it’s delicious either way.

Why I Love This Recipe

This stew is so much more than it sounds. The lemony egg sauce is silky and tangy, almost like a shortcut Greek avgolemono, and it transforms the leeks and fish into something luxurious. It’s one of those meals that feels wholesome but elegant, and it comes together with hardly any effort.

Recipe Tips

• Go slow with the leeks. Cooking them gently makes them beautifully soft and sweet.
• Dust the fish lightly. A thin coating of flour helps the fish brown without becoming too heavy.
• Use fresh lemon juice. Bottled juice just doesn’t give the same brightness.
• Temper your eggs. Whisk hot broth in gradually so the eggs don’t scramble.
• Jiggle the pan! That gentle movement keeps the sauce from sticking and helps it emulsify perfectly.

How To Store Jamie Oliver 5 Ingredients White Fish Stew

• In the Fridge: Cool leftovers fully before storing. Keep in an airtight container in the fridge for up to 2 days.
• Reheating: Warm gently over low heat on the stove, stirring frequently. Avoid high heat or microwaving—the sauce can split if overheated.
• Freezing: Not recommended. The egg-based sauce doesn’t freeze or reheat well.

FREQUENTLY ASKED QUESTIONS

• What kind of fish should I use?
  Cod, haddock, or hake all work great—just make sure the fillets are about 2cm thick and skin-on for best flavor.
• Can I use bottled lemon juice?
  You can, but fresh lemon juice gives the sauce its bright, zesty punch.
• Can I make this dish ahead?
  It’s best served fresh, but you can prep the leeks and fish ahead, then reheat gently to serve.
• Is this stew heavy?
  Not at all! The egg-lemon sauce is light and silky—it gives richness without being creamy or heavy.
• Can I add extra veggies?
  Sure! Spinach, peas, or even fennel would pair nicely with the lemony broth.

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