OCEANS OF FLAVOUR

Dive into these hearty seafood stews for a spectacular winter feast. All you need is loads of crusty bread to mop up the juices!

TURKISH-STYLE BRAISED FISH

PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 4 4 medium red bullhorn capsicums

halved, seeded (see notes)

¼ cup (60ml) extra virgin olive oil 2 medium red onions (300g),

sliced thinly

4 cloves garlic, sliced thinly ½ teaspoon dried chilli flakes 2 teaspoons sweet paprika

1 teaspoon white sugar

2 tablespoons tomato paste

350g large ripe cocktail tomatoes,

halved (see note)

2 x 400g cans cherry tomatoes

400g can chickpeas, rinsed, drained ⅓ cup fresh oregano leaves

8 x 80g boneless red mullet fillets 150g Persian fetta, drained, crumbled grilled Turkish bread, to serve

ALMOND & SUMAC DUKKAH

2 tablespoons blanched almonds,

toasted, chopped coarsely 1 tablespoon coarsely chopped fresh

flat−leaf parsley

2 teaspoons cumin seeds, toasted

lightly

1 teaspoon finely grated lemon rind ½ teaspoon sumac (see notes)

Preheat grill to high. Place capsicums, skin−side up, on a large foil−lined oven tray. Grill for 8 minutes or until skin blisters and blackens. Wrap in foil. Stand until cool enough to handle; peel skin and discard. Cut in half lengthways; set aside.

Meanwhile, heat oil in a large deep heavy−based frying pan over medium heat. Cook onion, stirring, for 8 minutes or until softened.

Add garlic, chilli, paprika, sugar and tomato paste; cook, stirring, for 2 minutes or until fragrant. Add fresh and canned tomatoes, chickpeas and ¼ cup of the oregano. Bring to a simmer over medium heat; cook, covered, for 5 minutes. Stir through capsicum; season to taste.

Season fish with salt and pepper; add to pan, spooning some sauce over fish. Reduce heat to low; cook, covered, for 6 minutes or until fish is just cooked through.

Meanwhile, make almond

& sumac dukkah.

Scatter fetta, remaining oregano and dukkah over braised fish. Serve with grilled Turkish bread.