Cod, Potato and Spring Onion Stew

• 1 onion, peeled and finely chopped
• 1 leek, washed and finely sliced
• Extra virgin olive oil
• 2 medium courgettes (zucchini), halved lengthways
• 1kg/2 1/4 lb potatoes, peeled
• 2 anchovies
• 1 wineglass white wine
• 565ml/1 pint milk
• 565ml/1 pint stock
• 1kg/2 1/4 lb cod fillet, skinned and pinboned
• Salt and freshly ground black pepper
• 1 handful of fresh flat-leaf parsley, roughly chopped
• 1 bunch of spring onions (scallions), finely sliced
• Juice of 1/2 a lemon

1. In an appropriately sized large pan, slowly fry your onion and leek with around 5 tablespoons of olive oil for 5 minutes until soft and tender.
2. With a teaspoon, remove and discard the fluffy tasteless core from the courgettes and grate the rest into the pan.
3. Chop the potatoes into rough 2cm/1-inch dice and add to the pan.
4. Give everything a good stir and then add the anchovies.
5. Turn the heat up and add the white wine.
6. Allow to cook down by half before adding your milk and stock.
7. Bring to the boil and simmer for half an hour until the potatoes are tender.
8. At this point add your cod and simmer for a further 15 minutes until the flesh flakes away feel free to stir and break up the fish, but its quite nice to leave some big chunks as well.
9. Season carefully to taste.
10. Divide between your bowls, and serve with a small handful of parsley and spring onion dressed with a little olive oil and lemon juice.

onion, extra virgin olive oil, zucchini, potatoes, anchovies, white wine, milk, stock, cod fillet, salt, handful, onions

Taken from www.cookstr.com/recipes/cod-potato-and-spring-onion-stew (may not work)