One-pot fish and risoni stew
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Close your eyes and imagine you are in Tuscany when you savour the flavours of this incredibly simple dish that’s ready in only 40 minutes.
Ingredients
Olive oil
1 tbs
Leek
1 whole, medium, thinly sliced
Carrot(s)
2 medium, chopped
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, long, deseeded, finely chopped
Canned diced tomatoes
400 g
Tomato paste
1 tbs
Fish stock
1 cup(s), (250ml)
Dry pasta
165 g, (3/4 cup) risoni
Barramundi, raw
600 g, skinless, cut into 2cm pieces
Green string beans
200 g, trimmed, cut into 3cm lengths
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Instructions
1
Heat half the oil in a large saucepan over medium heat. Add leek and carrot and cook, stirring, for 5 minutes or until softened. Add garlic and chilli and cook, stirring, for 1 minute.
2
Add tomatoes, paste, stock and 1½ cups (375ml) water and bring to the boil. Add risoni. Reduce heat and simmer, covered, for 10 minutes (add more water if stew is drying out).
3
Add fish and beans and simmer, uncovered, for 5 minutes or until risoni is tender and fish is just cooked through. Season with salt and freshly ground black pepper. Stir in parsley. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.