Serves: 4
INGREDIENTS
4 fish steaks, eg hapuka
800 grams waxy potatoes, sliced 1 cm thick
pinch saffron, toasted
3 tablespoons olive oil
knob of butter
2 onions, sliced
2 sticks celery, sliced
1 fennel bulb, sliced
2 cloves garlic, crushed
2 bay leaves
1 tablespoon fennel seeds
zest and juice of 1 orange
sea salt and freshly ground pepper
¼ cup vermouth, Pernod or Pastis
1 cup green olives
1-2 cups fish or chicken stock
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180°C.
Cook the potatoes in boiling salted water until just tender. Drain and set aside.
Soak the saffron in 2 tablespoons boiling water.
Heat the oil and butter in a sauté pan. Season the fish and sear on both sides until golden. The fish will be raw in the centre. Remove and set aside.
Add the onion, celery, fennel, garlic, bay leaves, fennel seeds, orange zest and season well.
Cover and sauté until the vegetables are soft. Uncover and increase the heat. Add the saffron with its soaking liquid and the vermouth and cook until it evaporates. Add the potatoes and turn gently to combine.
Divide between individual oven-proof casserole dishes or one large baking dish. Combine the orange juice and stock and pour over the vegetables. Place the fish and olives on top. Drizzle with a little olive oil and season.
Bake for 25 minutes or until the fish is just cooked. Cooking time will depend on the thickness of the fish steaks.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.