Recipes

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Wonderful ’Relaxed Fish Dish’ to share with family and friends!

 The sauce can be made 2-3 days ahead and kept in the fridge until needed. The cut up fish is added last minute to the pan, on top of the heated up sauce and cooked for 20 minutes, before serving.

Serves 6-8

3 Tbs Olive oil

2 medium onions, thinly sliced

3 red peppers and 2 green peppers, seeded and chopped (2 cm pieces)

2 tins of tomatoes chopped or (6 ripe fresh tomatoes, skinned, seeded and chopped)

1 Tbs tomato puree

1 Tbs Harissa paste

2 garlic cloves, smashed

2 tsp paprika

½ tsp sugar

Salt and black pepper

900g firm, thick white fish, filleted and cut into 3cm pieces

150ml Greek yoghurt

A good handful of flat leaf parsley or coriander or both roughly chopped

3 x round, thin, slices of lemon

In a deep large frying pan/dish (everything will go in this and you will serve it in this) heat the oil, add the onions and soften over gentle heat for 5 minutes, stirring. Add peppers and cook for 5 minutes, stirring from time to time. Add the tomatoes, puree, garlic, paprika, sugar and seasoning to taste and cook, uncovered for 30 minutes. Stir to stop it sticking and burning. It should be a lovely thick consistency.

Half an hour before serving the meal, reheat the stew over a medium heat, stirring to prevent sticking. Cut fish into 3cm pieces. Add the fish to the dish on top of the sauce and cover. Simmer for 15-20 minutes. Check that the fish is cooked through. Dollop the yoghurt here and there just before serving and sprinkle with chopped flat leaf parsley or coriander or both!!.

Decorate with lemon slices!

Rice or boiled potatoes go well with this and green salad or green beans.

Bon Appetit!   Smacznego!

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