Name: Trout and risoni stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 leek, finely chopped; 2 clove garlic, crushed; 1 long red chilli, seeded, finely chopped; 1/2 cup (125ml) dry white wine; 400 gram can diced tomatoes; pinch of saffron threads; 3/4 cup (165g) risoni pasta; 600 gram ocean trout or salmon fillet, cut into chunks; 1/4 cup chopped parsley; crusty bread, to serve; salad, to serve

Trout and risoni stew

Serves 4

Prep

15M

Cook

20M

Total

35M

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Ingredients

1 tablespoon olive oil

1 leek, finely chopped

2 clove garlic, crushed

1 long red chilli, seeded, finely chopped

1/2 cup (125ml) dry white wine

400 gram can diced tomatoes

pinch of saffron threads

3/4 cup (165g) risoni pasta

600 gram ocean trout or salmon fillet, cut into chunks

1/4 cup chopped parsley

crusty bread, to serve

salad, to serve

Method

1.Heat oil in a large saucepan on medium. Cook leek, garlic and chilli for 3 minutes, until soft. Add wine, 1 1/2 cups water and tomato and bring to boil.

2.Add saffron and risoni and cook for 10-12 minutes, until risoni is just cooked.

3.Stir through fish, cover and simmer on medium heat for 5-6 minutes, until fish is cooked. Stir through parsley and serve with crusty bread and salad.

White fish fillets, such as john dory or blue-eye, will work just as well in this dish as the more oily ocean trout or salmon.
Note

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Ingredients

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