Fish Stew With Caper

Description: Flathead is a perfect firm-fleshed fish for this recipe, but you could also use snapper or any other seasonal white fleshed fish. A commercial passata is OK, but if you have a home-made tomato passata, all the better! The Caper Gremolata (chopped herbs & capers) adds a delicious finishing touch.

yourweeklymenu

Recipe Image

10mins

ingredients

Fresh

1 red chilli
2 onion
3 clve garlic
800g fish
1/2 bnch parsley
1 lemon

Pantry

1Tb olive oil
750ml tomato passata
125ml white wine
1 Tb capers
Salt Pepper

method

1 Deseed and mince chilli. Chop onions and garlic. Finely chop parsley and rinsed capers and grate lemon rind. Cut fish into 2cm chunks
2 Heat oil in a deep frypan over medium heat. Add onion, chilli and garlic and cook gently until onion is soft but not coloured
3 Add wine and tomato passata and simmer for 5 minutes
4 Add fish. Cover and cook until fish is just cooked (about 5 minutes) 5 Season to taste
6 For the gremolata, combine chopped parsley, capers and grated lemon rind in a bowl and mix. Easy!
7 Serve stew with gremolata sprinkled on top

tips

Chilli can be omitted for a milder version. Delicious with crusty sourdough bread Flathead is at its best in autumn and winter, but is available year round in NSW - check the Sydney Fish Market website for fish in season

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