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Provençale Fish

Serves 4

6 tomatoes
2 Tbsp extra virgin olive oil (EVO)
1 onion, finely chopped
4 cloves garlic, crushed
1 cup The VineCo verjuice riesling
150g Gordal olives
2 tsp Sabato salted capers , soaked in water for 10 minutes
700g Hapuku fillet, cut into 4 portions
700ml Sabato fish stock

Peel the tomatoes by cutting a cross in the bottom of the tomato and plunging into boiling water for 1 minute, then refresh in iced water. Cut in half and remove the seeds, then finely chop.
Heat a fry pan and add the EVO. Sauté the onion and garlic, then add the tomatoes. Cook for 3-4 minutes until the tomatoes have softened but still retain their shape. Deglaze the pan with the verjuice, then add the olives and drained capers and simmer for a further 5-10 minutes.

Heat the fish stock in another pan that will accommodate all of the fish in one layer. When the stock is simmering, add the fish and poach for 8-10 minutes until cooked.

Serve on a bed of Sabarot lentils verte du Puy and spoon over the sauce.


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