Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tbs olive oil

  3. 3 brown onions, halved, thinly sliced

  4. 2 red capsicums, halved, deseeded, thinly sliced

  5. 3 garlic cloves, finely chopped

  6. 300g potatoes, peeled, cut into 1cm-thick slices

  7. 4 ripe tomatoes, coarsely chopped

  8. 375ml (1 1/2 cups) dry white wine

  9. 2 dried bay leaves

  10. 4 black peppercorns

  11. 2 (about 450g) swordfish steaks, cut into 2 (about 450g) thick ling fillets, cut into 4cm pieces

  12. 16 (about 800g) green medium prawns, peeled, tails left intact

  13. 16 black mussels, debearded, scrubbed

  14. 1 garlic clove, extra, peeled, halved

  15. 1 baguette (French breadstick), thickly sliced diagonally, toasted

  16. Fresh coriander leaves, to serve

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium-low heat. Add the onion, capsicum and garlic and cook, stirring occasionally, for 10 minutes or until the onion is soft. Reduce the heat to low. Cover and cook, stirring occasionally, for a further 10 minutes.

  2. Add the potato, tomato, wine, bay leaves and peppercorns to the onion mixture. Bring to a gentle simmer. Cover and cook for 12 minutes or until the potato is just tender.

  3. Arrange the swordfish and ling pieces evenly on top of the onion mixture. Top with the prawns and mussels. Season with salt and pepper. Cover and cook for 6-8 minutes or until the mussels open. Discard any unopened mussels.

  4. Rub the cut sides of the extra garlic over 1 side of the toasts. Divide the fish mixture among serving dishes. Sprinkle with the coriander and serve with the garlic toasts.


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