One-pot Mediterranean fish stew
8
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
A hearty wholesome vegie packed stew. Enjoy with some warm crusty bread.
Ingredients
Eggplant
1 small, cut into 1.5cm-thick slices
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Garlic
1 clove(s), crushed
Green capsicum
1 medium, cut into 1.5cm pieces
Red capsicum
2 medium, cut into 1.5cm pieces
Celery
3 stick(s), stalks, cut into 1.5cm pieces
Capers, rinsed, drained
1 tbs
Caster sugar
1 tbs
Tomato passata
700 g
Chicken stock
1 cup(s)
Vinegar
60 ml, red wine
Snapper, raw
500 g, or other boneless white fish fillets, cut into 4cm pieces
Fresh flat-leaf parsley
½ cup(s)
Ciabatta bread
200 g, (8 x 25g slices)
Rocket
4 cup(s), (120g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat grill to high and line tray with foil. Lightly spray both sides of eggplant with oil and grill for 3 minutes each side or until golden. Cut into 1.5cm pieces.
2
Heat half the oil in a large saucepan over medium heat. Cook onion, garlic, capsicum and celery, stirring occasionally, for 5 minutes or until softened. Add capers, sugar, pasta sauce, stock, grilled eggplant and 2 tablespoons vinegar and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes.
3
Add fish and simmer, uncovered, for 10 minutes or until fish is cooked though and sauce has thickened slightly. Remove from heat. Stir in parsley.
4
Meanwhile, whisk remaining oil and vinegar in a medium bowl. Add rocket and toss to combine. Serve stew with rocket salad and ciabatta.
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