Poached plaice with vegetable and bean stew recipe
 This fish supper is served alongside a winter vegetable stew and fresh salsa for perfect mid-week comfort food. 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmedgood drizzle olive oil1 lemon, zest and juice1 tsp chopped fresh thyme leavessalt and freshly ground black pepper 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmed good drizzle olive oil 1 lemon, zest and juice 1 tsp chopped fresh thyme leaves salt and freshly ground black pepper 1 tbsp olive oil50g/1¾oz unsalted butter1 onion, finely chopped1 tin salted anchovies in olive oil, drained and chopped8 slices salami, sliced1 garlic clove, finely chopped1 celery stick, finely sliced1 leek, finely sliced1 carrot, peeled and diced 6 chestnut mushrooms, quartered 400g tin cannellini beans, drained and rinsed1 tbsp chopped fresh thyme leaves500ml/18fl oz fish or vegetable stocksalt and freshly ground black pepperseasonal green vegetables and crusty bread, to serve 1 tbsp olive oil 50g/1¾oz unsalted butter 1 onion, finely chopped 1 tin salted anchovies in olive oil, drained and chopped 8 slices salami, sliced 1 garlic clove, finely chopped 1 celery stick, finely sliced 1 leek, finely sliced 1 carrot, peeled and diced 6 chestnut mushrooms, quartered 400g tin cannellini beans, drained and rinsed 1 tbsp chopped fresh thyme leaves 500ml/18fl oz fish or vegetable stock salt and freshly ground black pepper seasonal green vegetables and crusty bread, to serve handful fresh flatleaf parsleyhandful fresh mint leaves1 tbsp capers in brine, drained1 gherkin1 tsp English mustard2 tbsp extra virgin olive oilsalt and freshly ground black pepper handful fresh flatleaf parsley handful fresh mint leaves 1 tbsp capers in brine, drained 1 gherkin 1 tsp English mustard 2 tbsp extra virgin olive oil salt and freshly ground black pepper Method To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes.To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside.To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like. To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes. To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes. To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside. To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside. To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like. To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like.