FABULOUS FISH STEW

Pollock with a bean and tomato stew

Serves 4

Ingredients

4 x 150g pollock fillets, skin on, salt and pepper, 50g butter. For the stew: 1tbsp olive oil, 2 garlic cloves, sliced, 1 shallot, diced, 1 fennel bulb, half diced and half sliced, 12 cherry tomatoes, halved, 2 large tomatoes, diced, 50g sundried tomatoes in oil, chopped, 50ml dry white wine, 400g can haricot beans, drained, rock samphire, spinach, 15g butter. Method

1. Put fish on tray, sprinkle over 2tbsp sea salt. Leave for 10mins then rinse and pat dry. 2. To make stew, heat non-stick pan over a medium heat. Pour in oil, then stir in garlic, shallot and all of fennel. Cook for 2-3mins. Add all tomatoes and spoonful of oil from sundried tomatoes. Stir. Pour in wine, bring to boil, then stir in beans and cook for 10mins.

3. To cook fish, heat non-stick frying pan then add butter. Once melted, slide fish into pan, flesh-side down. Cook for 2mins, then flip and cook for a further 2mins. Season on each side. 4. Finish stew by stirring through samphire, spinach and butter. Top with fish.

From James Martin’s Islands to Highlands. Quadrille, £25.