Sicilian-inspired Fish Stew with Orzo
By OcadoLife
Published on 14 August 2024
“Tomatoes, olives, capers, currants, fennel – this intensely aromatic Sicilian-inspired Fish Stew with Orzo delivers a wealth of Sicilian flavours with perfectly poached fish to finish,” says Ross Dobson, chef and author of The Healthy Slow Cooker. “It really showcases how well a slow cooker can be used to cook fish!”Time and servings
7 hrs 35 minsTotal time
4Servings
15 minsPrep time
7 hrs 20 minsCooking time
Ingredients
- 6 tomatoes, diced
- 1 fennel bulb, diced
- 1 onion, roughly chopped
- 2 celery sticks, roughly chopped
- 2 garlic cloves, roughly chopped
- 40g currants
- 40g nonpareilles capers
- 75g pitted black olives
- 50g flat-leaf parsley, leaves roughly chopped, stems tied with cooking string
- 1 lemon, 4-5 pared strips of zest removed, then cut it into wedges
- 2 litres vegetable stock
- 300g orzo
- 4 big cod fillets (approx. 160g each)
- 1 small handful mint, leaves picked
Method
Step 1
Combine the tomatoes, fennel, onion, celery, garlic, currants, capers, olives, parsley leaves and stems, pared zest and stock in the bowl of your slow cooker; mix well. Cover, then cook on low for 6 hrs.Step 2
Increase the heat to high; stir in the orzo. Cover and cook for 1 hr, until much of the liquid has been absorbed. Stir and season to taste.Step 3
Season the cod and arrange on top; cover and poach for 20 mins or until the fish is just cooked through.Step 4
Serve the stew in bowls with a scattering of mint leaves and the lemon wedges. Leftover orzo can be frozen in portions. Reheat in a microwave or on the hob.