Name: John Dory All’acqua Pazza (fish in Crazy Water)
Total time: 40 min
Yield: 4
Ingredients: ⅓ cup (80ml) extra virgin olive oil; 1 medium fennel bulb (300g), cut into thin wedges, green fronds reserved; 12 tiny (pencil) leeks (240g), cut into 3cm lengths; 8 cloves garlic, sliced thinly; 1 long red chilli, seeded, chopped finely; 2 tbsp baby capers; 1 cup (120g) pitted green Sicilian olives; 1 cup (250ml) dry white wine; 2 cups (500ml) fish stock; 2 tbsp lemon juice; 1 medium lemon (140g), sliced thinly; 4 John Dory fillets (700g), skinned; crusty bread, to serve

VMG Recipes