Sicilian Seafood Stew
SERVES 4 PREPARATION 15 MINUTES COOKING 30 MINUTES
1 tablespoon olive oil1 red capsicum, seeded, thinly sliced1 yellow capsicum, seeded, thinly sliced1 red onion, thinly sliced2 celery stalks, finely chopped½ cup chopped, pitted olives4 garlic cloves, crushed2 anchovy fillets, finely chopped1 tablespoon dried oregano400g can diced tomatoes1 cup fish stock400g firm white fish fillets, cut into chunks cooked white rice, crusty baguette to serve
1. In a large saucepan, heat oil on medium. Sauté capsicums, onion, celery, olives, garlic and anchovies for 6-8 minutes until tender. Add oregano and cook for a further 2 minutes.
2. Stir in diced tomatoes and stock, then bring to the boil. Reduce heat to low. Simmer, covered, for 10-15 minutes until slightly reduced.
3. Mix in fish. Cook, stirring gently, for…
