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Sicilian-inspired Fish Stew with Orzo

By OcadoLife
“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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. Step 3

    Season the cod and arrange on top; cover and poach for 20 mins or until the fish is just cooked through.

  4. 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.