Ingredients
11 total- 500ml fish stock
- 1 tbsp olive oil
- ½ fennel, diced
- 1 garlic clove, crushed or grated
- 150g fregola
- 125ml white wine
- 2 tomatoes, grated
- 200g baby courgettes, sliced
- 200g mixed cooked seafood
- 1 handful flat-leaf parsley, chopped
- ½ lemon (approx.), cut into wedges for squeezing over
Method
3 stepsStep 1
Bring the fish stock to a simmer.
Step 2
Meanwhile, heat the oil in a pan or casserole dish and fry the fennel and garlic until soft. Add the fregola, then stir in the wine until absorbed. Add the tomatoes, courgettes and 350ml of the hot fish stock; cook on low for 10 mins, stirring every so often, until cooked (add more stock if needed).
Step 3
Stir in the cooked seafood to warm through, add the flat-leaf parsley and serve with lemon wedges.