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Martin Bosley's recipe of the week

Braised Fish

 

Martin says: “Based loosely on something Moroccan, this is a delightful fish stew with terrific base flavours that carry through to make a blockbuster of a dish. Serve with some fabulous crusty bread, sliced and splashed with olive  oil."

Ingredients/Serves 6
6 tbsp olive oil
3 anchovy fillets
1 red onion
2 garlic cloves
1 sprig fresh rosemary
2 bay leaves
2 red capsicums, seeded and sliced
330g can whole peeled tomatoes
½ cup white wine
½ cup chicken stock
A pinch of saffron
150g toasted ground almonds
Salt and freshly ground black pepper
400g firm white fish
300g mussels                      
300g cockles

Method
Heat the oil in a wide frying pan over a medium heat and add the anchovies and chopped onion. Cook for about 15 minutes until pale gold, and the anchovies have become a paste. Add the garlic, rosemary, bay leaves and red capsicums. Cook for 10 minutes until the peppers are lovely and soft. Add the tomatoes, breaking them up with a wooden spoon as you simmer them for 10 minutes. Add the wine, and chicken stock (infuse the saffron in the chicken stock before adding it). Add the almonds to thicken the sauce and season with salt and freshly ground black pepper. Add the fish, mussels and cockles, then cover with a lid and cook for five minutes. Serve direct from the pan.

 Bogle Chenin Blanc

Bogle Chenin Blanc 2016

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