1. Chop the onion and leek.

2. Heat the olive oil in a strong earthenware casserole dish - add the onion and leek and fry on a low heat until they are a golden brown colour (about 10 mins).

3. Add the garlic, parsley, sliced potatoes and a couple of pinches of salt - cover with the water and simmer until the potatoes are nearly cooked (this takes about 20 mins depending on thickness of potato slices)

4. After covering the fish pieces in flour add them to the casserole dish

5. Pour the white wine over the fish and cook for about 10 mins over a low heat until the fish is done

 

Tips and ideas:

• It is important to use a really strong casserole dish - the spanish terracotta ones are the best for this recipe
• Shake the casserole dish to prevent sticking once the fish has been added (remember to use oven gloves when you do this as the dish will be very hot by this time)
• If you can't get hold of fresh white fish, you can use frozen
• Use a good quality dry or medium white wine.