Image: Brittany via Eating Bird Food

Ingredients:


  • butter or ghee
  • 1 large brown onion, sliced
  • 4 cloves garlic, finely chopped
  • 2 large carrots, roughly chopped
  • 1 large zucchini (courgette), roughly chopped
  • 1 small sweet potato (kumara), peeled and roughly chopped
  • 1 long red chilli, seeded and finely chopped
  • 2 sticks celery, chopped
  • 1 cup good red wine, optional
  • 1x 400g (14 oz) tin whole tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • pinch of pink Himalayan salt
  • freshly ground black pepper, to taste
  • 4 white fish fillets, cut into bite-sized pieces
  • 1 handful of flat-leaf (Italian) parsley, finely chopped
  • 1 handful of coriander (cilantro), finely chopped

Directions

  1. Melt the butter in a large heavy-based pot over a medium heat.
  2. Add the onion and garlic and sauté until soft.
  3. Add the carrot, zucchini, sweet potato, chilli and celery and sauté to infuse all the flavours and to start the  cooking process.
  4. Add the wine and simmer for 2 minutes or until  some  of the wine evaporates, then add the tinned tomatoes, tomato paste, oregano, basil, ground coriander, cumin, salt and pepper, stirring well.
  5. Simmer, uncovered, for about 15 minutes.
  6. Add the fish pieces and stir through gently.
  7. Simmer, uncovered, for a further 5-7 minutes or until the fish looks opaque and is cooked  through.
  8. Stir in the parsley and coriander and serve.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.