One pot wonder and make it snappy!

Snapper Hot Pot

First day of winter is upon us so we need dishes that can warm you to your toes. There is no need to spend hours in the kitchen making casseroles. This snapper hot pot will be on the table in 30 minutes and I have served it with anchovy toast but don’t be deterred if you are not a fan of anchovies, just try it, the saltiness of the toast goes so well with this one pot wonder. Enjoy!

Snapper Hot Pot

Serves 4

Cooking time 20-30 minutes

1 tablespoon extra virgin olive oil

1 red onion, peeled and finely chopped

1 leek, white part only, finely sliced

2 large fennels, trimmed, halved lengthways, cut into 1cm slices, 2 tablespoons chopped fennel fronds reserved

2 garlic cloves crushed

1 teaspoon fennel seeds, toasted and freshly ground

pinch saffron steeped in 1 tablespoon hot water

1 fresh bay leaf

600gms Desiree potatoes, peeled, cut into 2cm pieces

1 400gms can diced tomatoes

1 cup dry white wine

1 1/2 cups fish stock

1 piece orange peel, 2cm x 3cm, pith removed

700gms thisk snapper fillets, skin and bones removed and cut into bite sized pieces

1/2 cup black olives, pitted if desired

1/4 cup chopped dill

Heat olive oil in a large heavy based casserole dish or saucepan over a medium heat. Add the onion, leek, fennel, garlic and fennel seeds and cook stirring occasionally for 5-6 minutes or until softened. Add the saffron, bay leaf and potatoes and cook stirring occasionally for 5 minutes.

Add the tomatoes, wine, stock and orange peel. Bring to the boil, then reduce heat to a simmer for 5 minutes. Add the snapper and olives and cook for 5 minutes or until fish is cooked through. Do not overcook.

Stir in the dill and fennel fronds. Season with salt and pepper and serve with anchovy toast.

Anchovy toast

Half of a baguette loaf, sliced diagonally into 1/2 -inch slices

10-12 anchovy fillets

100gms of butter, softened

1/4 cup of parsley leaves, chopped

The juice and zest of 1 lemon

Preheat oven to  160 degrees C. Put baguette slices onto a baking sheet and toast in the oven for about 15 minutes until they are golden brown. Place anchovies, butter, parsley and lemon juice into the bowl of a food processor and puree until smooth. Using a spatula, scrape butter into a small bowl. Spread the anchovy butter on the toasts and continue to bake for another 10 minutes or so.

This entry was posted in News. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *