Whiting stew with amaranth

Cooking Fish Whiting stew with amaranth

This delicious fish stew makes a hearty, healthy midweek main.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium heat. Cook onion, capsicum and garlic, stirring, for 5 minutes or until tender.
  2. Stir in amaranth. Add stock and oregano. Bring to the boil. Season. Cover and reduce heat to medium-low. Cook for 10 minutes.
  3. Add tomatoes and cook for another 10 minutes. Add fish and cook for another 3 minutes or until fish is white and just cooked (add a little boiling water if you prefer a creamier texture).
  4. Serve sprinkled with oregano leaves.

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1 tbsp olive oil
1 brown onion, finely chopped
1 red capsicum, thinly sliced
3 garlic cloves, finely chopped
1 1/2 cups amaranth
2 cups salt-reduced fish stock
1 tsp dried oregano
200g baby roma tomatoes
600g whiting, skinned, cut into 4cm pieces
Oregano leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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