- 2 tablespoons olive oil
- 3 brown onions, halved, thinly sliced
- 2 red capsicums, halved, deseeded, thinly sliced
- 3 garlic cloves, finely chopped
- 300g potatoes, peeled, cut into 1cm-thick slices
- 4 ripe tomatoes, coarsely chopped
- 375ml (1 1/2 cups) dry white wine
- 2 dried bay leaves
- 4 black peppercorns
- 2 (about 450g) swordfish steaks, cut into 4cm pieces
- 2 (about 450g) thick ling fish fillets, cut into 4cm pieces
- 16 (about 800g) green medium prawns, peeled, tails left intact
- 16 black mussels, debearded, scrubbed
- 1 garlic clove, extra, peeled, halved
- 1 baguette (French breadstick), thickly sliced diagonally, toasted
- Fresh coriander leaves, to serve
- Step 1Heat 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.
- Step 2Add 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.
- Step 3Arrange 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.
- Step 4Rub 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.
- High protein
- Low carb
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Mark O'Meara
- Publication: Australian Good Taste