Amazing in Five: A one-pot Haddock Stew with Caper Mayo

This simple stew will work well with any meaty white fish. You can also serve it with potatoes or croutons.


2 fennel bulbs. Fronds left, base trimmed, outer sheath removed.

300g Leeks (trimmed weight), cut in half lengthways, and sliced

Cut into pieces of 5cm lengths, 500g to 600g skinless haddock fillet

4 heaped tablespoons nonpareille capers, rinsed and a few more to serve

100g mayonnaise


Extra virgin olive oil, white wines, sea salt, and black pepper

  • Slice the fennel bulb in half downwardly. Place a couple tablespoons of oil into a cast-iron skillet on low heat. Fry the leeks, fennel and garlic for 10 minutes or until they are tender and beginning to turn a golden colour.
  • Cover the pan with a little white wine, about 125ml. Season it and let sit for 10 minutes. Toss the fish in some water and season it on each side. Then, add a tablespoon of the vegetable broth. Cover and simmer for 8-10 minutes, or until fish is opaque. Turn halfway.
  • In a separate bowl, combine the capers and mayonnaise. Serve the capers on top of stew in small shallow bowls. Add a few extra capers to the mayonnaise and garnish with reserved fennel leaves.