This is one of my favourite quick and easy meals! It’s thrown together very quickly and is perfect for a midweek meal. Like a lot of my recipes, this one can be altered depending on what you have readily available in your fridge.
This is a great way to help incorporate more fish into your kids diet (and yours!).
Prep Time: 15 minutes Cook time: 50 minutes Servings: 5-6 People
What you'll need;
Protein
500g of firm fish cut into equal sized pieces - Mahi Mahi, Monk Fish or Ling work really well
Stew
2 tbsp olive oil
1 leek, quartered and then thinly sliced
6 garlic cloves, thinly sliced
1 medium carrot, diced
2 celery stalks, diced
3-4 potatoes of choice ( Dutch Cream are my favs!), cut into equal sized pieces
5-6 fresh ripe tomatoes, diced - can sub for canned
1.5 tbsp tomato paste
1/2 cup white wine
4 cups fish or chicken broth (I use chicken as I always have it handy) if you don't have any you can also just use water
1tsp dried oregano
2 bayleaves
1 cup risoni pasta
Salt & Pepper to taste
For serving
1 bunch of parsley, chopped
Optional : tabasco
Method
In a dutch oven or heavy bottomed pot, add your oil over medium heat. Add in your carrot & celery with a good pinch of salt, sauté until tenderised,5 minutes
Next add in your leek, sauté for a further 3-4 minutes
Add in your garlic and sauté for a further 1 minute
Add in tomato paste and cook for a further 1 minute then add in your fresh tomatoes and sauté for 5 minutes until they have softened
Next add your white wine, let this come to a bubbling simmer and then add in your broth or water followed by bay leaves & oregano
Bring to the boil and allow this to simmer covered for 10 minutes. After 10 minutes then add in your potatoes and cover again. Cook a further 15 minutes and once the potatoes have softened add in your risoni and cook as per the packet instructions (10 minutes)
Lastly add in your fish, cover with a lid and allow the fish to cook for 2-3 minutes.
Add salt & pepper to taste
Top with chopped parsley & serve with tabasco
Enjoy!
Sarah x
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