1 onion diced
3 garlic cloves, thinly sliced
3 tbsp olive oil
1 tsp fennel seeds, toasted and lightly crushed
1 tsp ras el hanout
600g peeled and chopped Italian plum tomatoes (fresh or tinned)
2 tbsp thyme leaves, picked, plus extra for garnish
zest of 1 lemon
300g fish cut into 4cm pieces
100g Prawn meat
100g sheep’s milk feta,
pinch chilli flakes
Salt and black pepper
In a large frying pan sauté the fennel and garlic in the olive oil on a medium heat for about 10 minutes or until softened.
Add the chilli and fennel seeds and cook for one minute
add ouzo and reduce
Mix in the tomatoes, half of the thyme, the lemon zest, add S&P and stir well. Simmer 15-20 minutes,
Place fish, prawn and fetta pieces along with thyme on top of sauce
Bake in oven for 8-12 minutes, or until the seafood is just cooked, the sauce bubbles and the cheese turns golden.
serve hot with bread on the side
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].
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