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
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.
Add anchovies, cherry tomato, dried tomato (optional), caper, Aurelio Mediterranean Olives, Riverina Grove Pizza Pasta Sauce and water, cook with high heat until boiling.
Turn down the heat, add mussels (or pipi), simmer covered until mussels open and the sauce thickens slightly.
Sprinkle minced parsley and serve.
