Spice Road Spices

The Art of Flavour

 

One Pot Sicilian Seafood Ragu with Peas and Coconut Cream


*Why you will like this recipe.

A wonderfully easy, traditional, single pot Sicilian seafood recipe that works beautifully with the selected and blended natural spices in your zip lock recipe pouch. Perfect.

Your blended recipe spice pouch contains: Turmeric, Allspice, Cumin, Coriander, Sweet Paprika, Sumac, Parsley, Ginger, Cinnamon, minimal Chilli Flakes.

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe

The 65g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

600g Ling fillets or similar firm fish. Cut into 3cm pieces

Olive oil

1 x Large Spanish Onion - cut into half moons

1 x Celery stick - finely diced

1/2 x Cup white wine

1 x 400m/l tin coconut cream

1 x Teaspoon soy sauce

2 x Tablespoons lemon zest - important

1 x Cup peas - frozen peas would work well

1/2 x Cup raisins - optional

Salt and pepper to your diet and taste

1/2 x Cup flat leaf parsley, finely chopped

4 x Full teaspoons from the Seafood Ragu recipe Spice Pouch. Your Blended Spice Pouch contains: Cumin, Parsley, Coriander, Sweet Paprika, Cinnamon, Allspice, Turmeric, Ginger, Minimal Chili Flakes

Method

In a medium hot pan fry down the onions and the celery until nicely soft and caramelised then add the white wine to glaze the pan - important, allow the alcohol to evaporate then add the raisins (if using) and peas and the 4 x teaspoons of spices from your recipe spice pouch and stir well.

Next add the coconut cream, soy sauce and the fish pieces, stir over a medium to low heat and allow the fish to cook until firm - about 10 - 12 minutes, then add the lemon zest (important) and stir for wonderful flavour to your dish. Finally, taste the sauce and if a little sweet add a touch of white wine vinegar.

To serve, sprinkle with the parsley and serve with your preferred rice.

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