Saucy fish & seafood broth
This dish should be rather saucy, so serve it on a starch that mops up all the juices. A quick and easy supper for family and friends alike. We suggest that you use yellowtail or kingklip as they are firm fish and hold up well during cooking.
Saucy fish & seafood broth
Serves 4 - 6
1 onion, quartered and thinly sliced
3 - 4 cloves of garlic, crushed
1 red pepper, seeded and thinly sliced
6 - 8 spring onions, roughly chopped
1 red chilli, chopped
30 - 45 ml, fresh ginger, grated
2 tins chopped tomatoes
25 ml tomato paste
30 ml capers, roughly chopped
600 g seafood mix, thawed and patted dry
500 g fresh line-fish, cubed
45 ml each fresh Italian parsley and origanum, chopped
10 - 15 ml lemon juice
salt and freshly ground black pepper
lemon or lime wedges to serve
Method
- Heat an AMC 30 cm Gourmet Paella or 30 cm Electric Frying Pan (probe on 6) over a medium temperature until the Visotherm reaches the first red area. Saute onion, garlic and pepper together for 3 - 5 minutes. Add spring onions, chilli and ginger. Saute for another few minutes.
- Add tomatoes, paste and capers and bring to the boil. Simmer without the lid over a medium - low temperature for 10 - 12 minutes to reduce the sauce.
- Add seafood and fish, mix through and cover with lid. Allow Visiotherm to reach the first red area and reduce heat slightly, gently simmer for 10 - 12 minutes, or until fish and seafood is just cooked. This should be a gentle process, so the Visiotherm should not move past the 12 o clock ‘position. If the broth cooks too rapidly, the fish and seafood will be tough.
- Add herbs, lemon juice and season to taste. Serve on mash, white or Basmati rice or couscous with lemon or lime wedges.
Tips & variations:
- If frozen fish is used, ensure that it is completely thawed and patted dry before adding to sauce.
- Substitute capers for 30 ml green olives, roughly chopped.
Cookware we used
