Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2tablespoons plain flour
- 8 green king prawns, peeled, deveined
- 450grams thick white boneless fish fillets, cut into 4cm cubes
- 8 slice garlic and olive oil sourdough bread (optional, to serve)
- 450grams skinless boneless salmon fillets, cut into 4cm cubes
- 4 tomatoes, diced
- 2 red onions, thinly sliced
- 2tablespoons baby capers, rinsed
- 2tablespoons lemon juice
- 6 cup chicken stock
- 2tablespoons olive oil
- 1/4 cup apple cider vinegar
- 5 sprig thyme
- 1/2 cup green olives, pitted, chopped
- 1teaspoons caster sugar
- 2tablespoons pine nuts
Nutrition per serving
3520kJ / 842Cal
3520 Kilojoules or 842 Calories
41% of daily energy intake*
Protein
14.1grams
Fat
18.2grams
Carbs
65.5grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place half the onion in a small saucepan with vinegar and sugar. Stir until sugar dissolves. Place over high heat and bring to the boil. Reduce heat and simmer for 2 minutes or until soft. Cool, then drain.
Step 2 of 3
Heat oil in a large saucepan over medium heat. Add remaining onion and cook for 3 minutes or until softened. Add olives, capers and pine nuts. Cook for 2 minutes. Sprinkle flour over onion mixture and stir. Cook for 1 minute.
Step 3 of 3
Slowly add stock, stirring constantly until blended. Add tomato, thyme and lemon juice. Bring to the boil. Reduce heat to simmer. Gently lower fish and prawns into pan. Cook for 10 minutes or until fish is just cooked. Season. Ladle into bowls. Top with the pickled onion. Serve with garlic bread, if desired.
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