When we cooked this on the beach, it was a great way to use up some young broad beans from the garden, and flavour the sauce with our own prosciutto. You could add pea instead, and pancetta instead of the prosciutto. While we used a local shark that is very common and can be caught sustainably, when you cook this at home you may want to buy a local fish that you can be sure is sustainable.
- 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
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.
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.