One-pot Mediterranean fish stew
1 small, cut into 1.5cm-thick slices
1 medium, finely chopped
1 clove(s), crushed
1 medium, cut into 1.5cm pieces
2 medium, cut into 1.5cm pieces
3 stick(s), stalks, cut into 1.5cm pieces
Capers, rinsed, drained
60 ml, red wine
500 g, or other boneless white fish fillets, cut into 4cm pieces
Fresh flat-leaf parsley
200 g, (8 x 25g slices)
4 cup(s), (120g)
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- Meanwhile, whisk remaining oil and vinegar in a medium bowl. Add rocket and toss to combine. Serve stew with rocket salad and ciabatta.