Monkfish poached in spiced red wine with creamed leeks

You would normally pair fish with white wine so it might seem unusual to use red wine in this dish but, trust me, it works. The acidity in the red wine acts in the same way as lemon juice and cuts through the richness of the fish. This will work with all meaty fish like turbot or brill. If you prefer not to deep fry the leeks, skip step 5.