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Fish in Paprika Sauce

Serves 4-6

extra virgin olive oil  (EVO)
6 cloves garlic
¼ cup Italian parsley, finely chopped
1-2 tsp La Chinata sweet smoked paprika
¼ tsp Gohar saffron tips , crushed in a little water
1 Tbsp fresh oregano, finely chopped
2 Tbsp Forum chardonnay vinegar
800g white fleshed fish*, cut into approx 3cm x 7cm pieces
Sea salt and freshly ground black pepper
Romulo caperberries  to garnish

Heat a little EVO in a frying pan, fry garlic briefly and remove when golden. Crush garlic, parsley, paprika, saffron, oregano and vinegar with a mortar and pestle.

Fry the fish for 1-2 minutes on each side until golden. Add the paste from the mortar and pestle to the pan, season and cook together for a few minutes, you can add a little water or fish stock to dilute if desired. Be careful not to overcook or the fish will dry out. Serve immediately with sauce spooned over the fish pieces and garnished with caperberries.

*any firm fleshed fish can be used, or shellfish - prawns, scallops or mussels.

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