Leeks, garlic and tomatoes
My favourite warm vegetable to serve with fish at this time of year is a combination of new-season leeks and outdoor tomatoes. You can also cook the tender inside ribs of celery in a similar way, with or without the tomato. I sometimes add a roasted, peeled and sliced red capsicum.
- Cut off the tough dark-green leaves of the leeks and trim the root end. Split the leek in half lengthways and wash each half carefully under the cold tap to make sure that there is no mud lurking between the layers. Cut into thick slices and place in a heavy saucepan.
- Slice the garlic and add to the pot. Sprinkle the oil and water over the top. Season with salt and pepper, bring to the boil, then lower the heat and cover the saucepan. Simmer for 15 minutes until the leeks are tender. Check every few minutes, adding a little more water if needed, or lift the lid for the last few minutes to reduce the liquid to a syrupy sauce.
- Add the prepared tomato(blanched, peeled and cut into chunks) when the leek is tender and cook very gently until the tomato is warmed through, trying not to break up the vegetables. Serve hot or warm.