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One-pot fish and risoni stew

One-pot fish and risoni stew

Total Time
40 min
15 min
25 min
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.


Olive oil

1 tbs


1 whole, medium, thinly sliced


2 medium, chopped


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


  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.


SERVING SUGGESTION: Toasted sourdough bread. TIP: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead.