Riverina Grove
Acqua Pazza
Ingredients
60g x 4 fresh white fish fillet (flathead/snapper/cod)
4 uncooked prawns (king prawn/tiger prawn/banana prawn), removed vein
300-400g mussels or 20-25 pipi washed and scrubbed to remove any barnacles, bears from side of the shells pulled away
2Tbsp Organic Extra Virgin Oil
1Tbsp chopped anchovies
10 cherry tomatoes, cut in half
2 dried tomato, minced (optional)
1Tbsp caper
1C Aurelio Organic Mediterranean Olives
1/2C Riverina Grove Pizza Pasta Sauce
2C water
1Tbsp minced Italian parsley
salt and pepper to taste
Method
-
1
In a large frying pan or skillet, add olive oil, place fish (skin side is down) and prawn and sauté until fish skin becomes golden brown and cook through.
-
2
Add anchovies, cherry tomato, dried tomato (optional), caper, Aurelio Mediterranean Olives, Riverina Grove Pizza Pasta Sauce and water, cook with high heat until boiling.
-
3
Turn down the heat, add mussels (or pipi), simmer covered until mussels open and the sauce thickens slightly.
-
4
Sprinkle minced parsley and serve.
