One-pot fish and risoni stew
1 whole, medium, thinly sliced
2 medium, chopped
2 clove(s), crushed
fresh red chilli
1 whole, long, deseeded, finely chopped
canned diced tomatoes
1 cup(s), (250ml)
165 g, (3/4 cup) risoni
600 g, skinless, cut into 2cm pieces
200 g, trimmed, cut into 3cm lengths
fresh flat-leaf parsley
¼ cup(s), coarsely chopped
- 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.
- 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).
- 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.