Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 15 mins Serves 4 100g beef sausages, sliced 30g dried olives 2 garlic cloves, minced 1 tsp all­spice 2 bay leaves 1 tbsp sugar 1 1/2 cup fish stock Saf­fron, a pinch 2 cups pas­sata 1 wedge pre­served le­mon (pith and flesh re­moved), chopped 700g hake fil­lets, cut into chunks 2 tsp chopped fresh pars­ley Saf­fron aioli and crou­tons, to serve 1 Place sausages, olives and garlic in a large pan over a medium heat. Sauté un­til golden brown. 2 Add the all­spice, bay leaves, sugar, 1/2 cup stock and saf­fron. Bring to a boil then re­duce the heat and sim­mer for 5 min­utes. 3 Add pas­sata, re­main­ing stock and le­mon. Sim­mer for 5 min­utes, then gen­tly add the fish and con­tinue to sim­mer for 2-3 min­utes. 4 Switch off the heat, stir through the pars­ley and al­low the pan to stand, cov­ered, for 5 min­utes. Sea­son well and serve with aioli and crou­tons.

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