It's been a while since I've added a guest recipe but this one I definitely have to share (the amounts are mine). I'm a member of the fantastically inspiring Facebook group Foodie Translators where some very talented people present mouthwatering dishes and baked goods. A few days ago, one member put up this dish and I just had to try it out. It was just WOW! and will definitely become part of my regular prepertoire. Thank you for the inspiration, Dagmara. Next time, I'll make sure I have fresh fennel in the house as in Dagmara's dish.
1 red onion
2 garlic cloves
1/2 celery stick
2 sweet red peppers
250 g cherry tomatoes
juice and zest of a lemon
100 ml white wine
250 ml fish or vegetable stock
350 g fish (I used a fish pie mix containing salmon, cod and smoked haddock)
a good handful of chopped flat leaf parsley
Finely chop the onion, garlic, celery and herbs and sautée in EVO till softened. Slice the sweet red peppers, core and slice the courgette, add and continue sautéeing, then deglaze with white wine. Add stock with saffron, pepper and salt and quartered cherry tomatoes, zest of a lemon, reduce, top with fish chunks, cover and poach for 10 minutes or until fish is done, spoon sauce over the top. Sprinkle with fresh herbs, parsley in my case, squeeze some lemon juice over the dish and serve with crusty bread or rice.