Ingredients
Directions
This spiced tomato ragu is a rich and delicious European dish. Poaching the fish keeps it from drying out while cooking and provides maximum flavour.
Peel and chop the potato, and bring to the boil in a small pan of salted water.
Finely chop the garlic and onion. Chop tomatoes, if using fresh, and slice the zucchini.
Heat the oil in a medium frying pan and add the garlic, onion and zucchini, and cook for a couple of minutes, stirring so they do not burn.
Once softened, add the tomatoes and oregano, bring to a simmer and then reduce heat.
Check the potatoes, and once softened, remove from the water and add to the sauce.
Cook for about 10 minutes, then add the crème fraîche and cook for another 5 minutes.
Remove the skin from Barramundi and discard. Cut the fish into medium size cubes and add to the stew. Stir gently to turn the fish, so it cooks through.
Chop the basil and add. Season with salt, add a squeeze of lemon juice to taste, and serve.
2 servings
- Amount per serving
- Calories677
- % Daily Value *
- Total Fat 37.4g48%
- Saturated Fat 12.6g63%
- Cholesterol 136mg46%
- Sodium 1074mg47%
- Total Carbohydrate 32.7g12%
- Dietary Fiber 6.6g24%
- Total Sugars 13g
- Protein 59.7g
- Calcium 123mg10%
- Iron 3mg17%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
This spiced tomato ragu is a rich and delicious European dish. Poaching the fish keeps it from drying out while cooking and provides maximum flavour.
Peel and chop the potato, and bring to the boil in a small pan of salted water.
Finely chop the garlic and onion. Chop tomatoes, if using fresh, and slice the zucchini.
Heat the oil in a medium frying pan and add the garlic, onion and zucchini, and cook for a couple of minutes, stirring so they do not burn.
Once softened, add the tomatoes and oregano, bring to a simmer and then reduce heat.
Check the potatoes, and once softened, remove from the water and add to the sauce.
Cook for about 10 minutes, then add the crème fraîche and cook for another 5 minutes.
Remove the skin from Barramundi and discard. Cut the fish into medium size cubes and add to the stew. Stir gently to turn the fish, so it cooks through.
Chop the basil and add. Season with salt, add a squeeze of lemon juice to taste, and serve.
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