Cream of Broad Beans

Preparation:

Preparation: Wash the fish fillets, dry them and cut them into small pieces. Peel the potatoes, wash them and cut them into cubes; clean the leeks by depriving them of the roots, the outer leaves and the harder green part, wash them and cut them into rounds. Blanch the broad beans in boiling salted water, drain and remove the skins. Put 3 tablespoons of oil in a pan and let the leeks wither without letting them colour; add the broad beans and brown them for 2-3 minutes, mixing them with a wooden spoon; add the potato cubes and brown them briefly. Pour in 1 liter of vegetable stock, bring to the boil and cook the broad beans for around 30-40 minutes over a moderate heat. Remove the mixture from the heat, set aside a ladleful of broad beans and pass the others through a vegetable mill, collecting the puree in the cooking pan; add the remaining vegetable stock, heat over low heat, add the cream and boil for 2-3 minutes. In the meantime, heat the remaining oil in a pan and brown the pieces of fish, seasoned with a pinch of salt and pepper, for 2-3 minutes until they brown slightly. Put the broad bean purée on individual plates and arrange the prepared pieces of fish on top.