- 2 shallots, finely chopped
- 2 t butter
- 1 t olive oil
- 3 cloves garlic, sliced
- 2 fresh bay leaves
- 5 organic potatoes, peeled and sliced
- ½ cup white wine
- 2 cups good-quality vegetable stock
- 2 x 400 g fillets fresh white fish
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
Place a saucepan over a medium to low heat and add the shallot with the butter and olive oil. Cook gently for 5 minutes, or until softened and fragrant.
Add the garlic, bay leaves and sliced potatoes and cook, stirring occasionally, for 5 minutes before adding the wine. Fry to allow the alcohol to evaporate off, then add the stock and simmer for 10 to 15 minutes, or until the flavours have infused and the potato is tender.
Carefully remove the skin from the fish and add it to the broth, allowing it to gently poach and absorb the juices for 4 minutes, or until the flesh is opaque and firm but still succulent.
Ladle the broth into shallow bowls and top with a piece of poached fish. Finish off with a good squeeze of lemon juice and season to taste.
Per serving: 1255.9 kJ, 20.8 g protein, 8.5 g fat, 28 g carbs