- serves 8 people
- preparation 10 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- ¼ cup (60 ml) extra virgin olive oil
- 5 fat garlic cloves, roughly chopped
- 1–2 long red chillies, finely sliced
- 500 g tomatoes, diced
- 50 g prosciutto, finely shredded
- 50 g pitted and sliced black olives
- 100 g peeled broad beans (double peeled if starchy or bitter)
- 500 g gummy shark or other firm-fleshed fish fillets, cut into chunks
Instructions
Heat the olive oil in a large saucepan over a medium heat. Add the garlic and chillies and cook for a few minutes, or until just starting to colour. Toss in the tomato, prosciutto and olives and simmer for about 10 minutes, so the tomatoes break down to a sauce. Stir in the broad beans and cook for about 3–4 minutes until they’re tender.
Taste the sauce for salt and pepper. Stir in the fish and simmer until the fish has changed colour.
Serve immediately.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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