- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 red capsicum, thinly sliced
- 3 garlic cloves, finely chopped
- 1 1/2 cups amaranth (see notes)
- 2 cups salt-reduced fish stock
- 1 teaspoon dried oregano
- 200g baby roma tomatoes
- 600g whiting, skinned, cut into 4cm pieces
- Oregano leaves, to serve (optional)
- Step 1Heat oil in a large saucepan over medium heat. Cook onion, capsicum and garlic, stirring, for 5 minutes or until tender.
- Step 2Stir in amaranth. Add stock and oregano. Bring to the boil. Season. Cover and reduce heat to medium-low. Cook for 10 minutes.
- Step 3Add tomatoes and cook for another 10 minutes. Add fish and cook for another 3 minutes or until fish is white and just cooked (add a little boiling water if you prefer a creamier texture).
- Step 4Serve sprinkled with oregano leaves.
Amaranth is a gluten-free grain high in iron. You can find it in health food stores.
- Author: Lucy Nunes
- Image credit: Guy Bailey
- Publication: Taste.com.au