Having been given a bag of frozen prawns, squid, and mussels by m'mother a little while ago, I finally decided what to do with them last night. (We won't discuss how long they were in the freezer. It'll be fine.)
Chum #1 is currently suffering from the hanging mucosal lergy and felt in need of zinc (hence the prawns) and I thought lots of nice vitamins and minerals couldn't hurt.
So, sauted onion and garlic in olive oil; added two big handfuls of freshly chopped parsley, and two big pinches of Tuscan herbs (similar to Italian herbs except it also includes fennel seeds - yum).
I added the fish and then I cheated a bit, using one of the (Schwartz?) fish sauces in a bag (tomatoes, olives and rosemary) because I didn't have enough time to let a homemade sauce settle*
Added a small bottle of passata, 3/4 of a green pepper, 1/4 of a red one, a sprinkle of freshly pestled peppercorns, some chopped fennel bulb, and two flat mushrooms, also chopped.
Let it burble for about 30 minutes, added two handfuls of arborio (sp?) rice and let it burble for another 15 minutes.
Lovely. Nom nom nom.
*If you've got the time, and don't have a ready sauce then I would just substitute another jar of passata and add in fresh rosemary, some olives, some capers and whatever other herbs and veg you like and let it burble slowly for a few hours. You can always add the fish later** once the sauce has settled in.
**Otherwise there will be rubber shellfish to chew and your jaws will ache.
Mood: Hungry
That sounds great - and I don't even like shellfish!!
ReplyDeleteWhere do you get the Tuscan herbs?
::whispers:: Tesco's Finest ::whispers::
ReplyDeleteThey're very nice, but you could make a batch yourself with: marjoram, oregano, parsley, fennel seeds etc. (I can check out the full ingredients at home). I stick them in soups / stews etc. Anything that might need a little je ne sais quoi to jolly the stock / sauce along.
LOL! Thank you. I must remember that next time I, er, happen to be passing a Tesco's. ;)
ReplyDelete