| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Travels, A, La, Carte |
4 |
servings |
INGREDIENTS
| 3 |
|
Cloves garlic; chopped |
| 120 |
ml |
Olive oil |
| 3 |
|
Onions; chopped |
| 750 |
g |
Peas; (shelled weight), |
|
|
; thawed if frozen |
| 4 |
tb |
Passata |
|
|
Salt and pepper |
| 2 |
tb |
Finely chopped fresh parsley |
| 85 |
ml |
White wine |
| 4 |
|
Chunks scabbard fish or conger eel |
|
|
; weighing about 750-900g in total |
| 2 |
tb |
Fresh coriander; chopped |
INSTRUCTIONS
Put the garlic and oil into a large pan and set over a medium heat. Stir
until the garlic is just beginning to colour, then add the onions. Cook
over a low-medium heat, stirring occasionally, until the onion is
translucent, without browning. Now add the peas, passata, 120ml water and
salt and pepper. Simmer together for about 20 minutes, stirring
occasionally. Stir in the parsley.
Transfer to a wide flameproof dish. Rinse out the pan with the wine and
pour over the peas. Lay the slices of fish on top and return to the stove.
Bring to a very gentle simmer, cover and cook for 10-15 minutes, turning
the slices of fish once, until they are cooked through. Sprinkle with
coriander leaves and serve.
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