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Ingredients
Method
- 2 tbsp olive oil
- 2 sliced red onions
- 2 sliced red peppers
- 4 chopped garlic cloves
- 2 rosemary sprigs
- 150g orzo
- 500g hake fillets, halved
- 750ml fish or vegetable stock
- 50g chopped anchovies from a tin
- 2 tbsp chopped parsley
- Crusty bread, to serve
- Fry the onions and peppers in the oil in a large lidded saucepan to soften. Add the rosemary and garlic, season well, then reduce the heat and cook for 35 mins or until everything is very, very soft. Discard the rosemary. Meanwhile, cook the orzo for 5 mins in boiling salted water, then drain well and stir into the pepper and onion mixture.
- Add the stock to the saucepan and bring to a steady simmer. Add the fish pieces, cover with the lid and gently poach for 5 mins, then remove from the heat and leave to stand for 5 mins. To serve, carefully remove the fish pieces from the broth and set aside. Divide the broth between serving bowls, top with the hake, then sprinkle with generous amounts of the chopped anchovies and parsley. Enjoy with crusty bread - fantastic!
1 hr
4 serving
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