The sun has finally come out to play in the U.K. although it is still pretty chilly, so here is the best thing for capturing the Spanish sun and delicious flavours of the Med, courtesy of Bill Granger and his book Easy, which is literally exactly what everything in there is. Tasty, easy and something with an Australian outlook!
Serves 4
2tbsp olive oil
1 large onion, finely sliced
1 celery stick, chopped
2 garlic cloves, crushed
1 tsp paprika
1 large red pepper, cut into strips
250ml of white wine
400g tin of chopped tomatoes
Pinch cayenne pepper
A few strands of saffron (I didn't bother as I didn't have them at home, but I do think they would add depth)
400ml fish stock
600g firm white fish fillets, skinned and cut into chunks
400g tin of chickpeas, drained and rinsed
Handful of flat-leaf parsley
Lemon wedges
Serves 4
Heat the oil in a large heavy based pan over a lowish heat, chuck in the onions and celery, cook for about 5 mins until the onion is translucent. Add the garlic, red pepper, and paprika and cook for about 3 mins stirring all the time, until it is fragrant and the pepper is going soft. Pour in the wine and reduce slightly.
Add the tomatoes, cayenne, saffron, stock and a pinch of sea salt and simmer for 10 mins. Add the fish and simmer for a further 3 mins then add the chickpeas and cook for another 2-3 mins. Season, serve scattered with parsley and lemon.
Enjoy!
