I am currently in possession of a rather lovely camera thanks to my wonderful big sister. I will therefore be making a particular effort to get my photos to look a bit better over the next few weeks…then it will be going back to her! If you think there is an improvement (bearing in mind that I am no photographer) then please let me know. It might just help me to justify going out and spending lots of money on a camera!!
Anyway, to test it out I thought I had better get another recipe up! So here it is…we had this last night and it seemed to go down pretty well…big fuss pot said “could you make it next time without the fish”?!! Little fuss pot spat out all the aubergine, olives and sun-dried tomatoes! Well…that is a pretty good result! The plates were almost empty at the end of the process!!!
- Approx. 400g white fish filleted, skinned and chopped - or leave whole and break up at the end
- 2 cloves garlic crushed
- 1 stick celery finely chopped
- 1 aubergine chopped into small pieces
- 6 sun-dried tomatoes
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 100-200 ml water
- 1 handful pine nuts toasted
- 2 sprigs rosemary removed from stalks and chopped
- Handful black pitted olives chopped (optional!)
- Small pinch chilli flakes
Place the prepared aubergine and celery in a large pan with a tablespoon of olive oil and a tablespoon or two of water. Leave to sweat over a low heat with the lid on for approx. 10 minutes, stirring occationally so that nothing burns.
Add the garlic and rosemary and cook for a further minute before adding the remaining ingredients
Stir well and leave to cook on a low heat with the lid on for approx. 30 minutes until the vegetables are soft and the sauce has thickened. If the sauce is too thick, add a little more water, if too thin, leave the lid off until the sauce thickens.
Serve with brown rice, gluten-free pasta or sauteed potatoes. Voila!