Scabbard fish with peas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Cloves garlic; chopped | |
| 120 | millilitres | Olive oil |
| 3 | Onions; chopped | |
| 750 | grams | Peas; (shelled weight), |
| ; thawed if frozen | ||
| 4 | tablespoons | Passata |
| Salt and pepper | ||
| 2 | tablespoons | Finely chopped fresh parsley |
| 85 | millilitres | White wine |
| 4 | Chunks scabbard fish or conger eel | |
| ; weighing about 750-900g in total | ||
| 2 | tablespoons | Fresh coriander; chopped |
Directions
Put the garlic and oil into a large pan and set over a medium heat. Stir until the garlic is just beginning to colour, then add the onions. Cook over a low-medium heat, stirring occasionally, until the onion is translucent, without browning. Now add the peas, passata, 120ml water and salt and pepper. Simmer together for about 20 minutes, stirring occasionally. Stir in the parsley.
Transfer to a wide flameproof dish. Rinse out the pan with the wine and pour over the peas. Lay the slices of fish on top and return to the stove.
Bring to a very gentle simmer, cover and cook for 10-15 minutes, turning the slices of fish once, until they are cooked through. Sprinkle with coriander leaves and serve.
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Converted by MM_Buster v2.0l.