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Ingredients
Method
- 2 tbsp olive oil
- 350g sliced leeks
- 300g cubed celeriac
- 400g tin of white beans, drained
- 300ml veg stock
- 3 tbsp dried mixed herbs
- 1 tbsp fennel seeds
- ½ tbsp cornstarch
- 400g frozen mixed veggies
- 300g white fish, cut into chunks
- 50g breadcrumbs
- Fry the leek and celeriac in the oil in a casserole for 8 mins, then season to taste. Meanwhile, add half the beans to a blender with the stock, the blitz to create a loose paste. Add the blended beans, fennel seeds, mixed herbs and some more seasoning to the leek mixture and bring to a simmer, then stir in the cornstarch to thicken.
- Add the mixed veggies, fish chunks and remaining beans to the casserole and cook - covered - for 8 mins. Remove the lid, scatter with breadcrumbs and some olive oil, and grill for 3 mins or until golden and bubbling. Leave to stand for 10 mins, then serve with salad.
30 mins
6 serving
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