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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Dairy-free Recipes » Mediterranean fish

19th June 2013 ·

Mediterranean fish

Dairy-free Recipes· Egg Free Recipes· Free From Recipes· Gluten Free Main Meal Recipes· Gluten Free Recipes· Nut Free Recipes· Soya Free Recipes

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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!!!

 

Mediterranean fish

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free
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Servings 2 adults 2 children
Author Vicki Montague, the Free From Fairy

Ingredients
  

  • 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

Instructions
 

  • 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!
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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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