Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
A nice light fish dinner cooked with fennel and tomato, and spiced up with olives
Serves: 4
Prep time: 15 mins
Cooking time: 30 mins
Ingredients
- 2 tbsp olive oil
- 2 sticks celery, sliced thinly
- 1 bulb fennel, sliced thinly
- 1 large onion, sliced thinly
- 3 cloves garlic, crushed
- 1 tbsp smoked paprika
- 4 fillets Basa fish (or firm white fish) cut into 2cm strips
- 1 tbsp ginger, grated
- 1 tsp pink salt
- few shakes black pepper
- ½ cup olives, green halved and pitted
- 1 x 400g can diced tomatoes
- 1 x can water
- 3 tbsp tomato paste
- 1 large handful baby spinach leaves
- 1 tbsp chopped parsley
Method
- In a large saucepan, heat oil to medium high.
- Add fennel, celery, onions, garlic, paprika, ginger, salt and pepper and fry for 15 minutes, stirring.
- Add tomatoes, water and parsley and cook a further 5 minutes.
- Add fish, spinach, and tomato paste and stir without breaking up fish, cooking another 10 minutes until fish is cooked.
- Stir through olives and serve hot with mashed potato or cauliflower rice.
