Robbie’s Inspiration – fish stew with green olives and capers

It was a busy weekend filled with cooking, baking, and art. I am busy with a series of 6 drawings using watercolor pencils for a project and they are great fun to create.

Terence is still away in Turkey so I had all my time to myself but no sous chef. I got a lot done in the kitchen, all on my own. Somehow, when I cook or bake alone, there is a lot less washing up – smile.

This recipe is one I developed after looking at about 10 low sodium variations of fish stew. Capers and olives both contain high levels of salt but I used fairly small quantities and no other salt so they are my compromise.

Ingredients

140 grams chopped red onion

Olive oil for cooking

7,5 ml garlic flakes

1.25 ml turmeric

2.5 ml smoked paprika

Milk for cooking

350 grams baby marrows, chopped

250 ml white wine

400 gram can of diced tomatoes

15 ml dried parsley

7,5 ml dried thyme

79 grams drained green olives, pitted and halved

6 large caper berries, chopped

5 ml fennel seeds

Zest and juice of 1 medium lemon

Method

Place 600 grams of a white fish (I used hake) and 400 grams of Norwegian salmon in a large frying pan and cover with milk. Skin should be upwards. Bring the milk to the boil and turn down to a simmer. Cook for approximately 8 minutes.

In a pot on the stove, brown the red onions in the olive oil. Add the smoked paprika, turmeric, garlic flakes and fennel seeds. Cook for a few minutes. Add the baby marrow and the white wine. Allow the wine to reduce about 5 minutes.

add the dice tomatoes, thyme, green olives and capers and cook for 20 minutes.

Remove cooked fish from the pan and remove the skin. Discard skin and milk. Using an egg lifter, break the fish into large chunks.

Add the lemon zest, lemon juice and parsley. Stir in cooked fish and serve with rice.