Warm gazpacho fish
“Take it easy on your summer holiday.”
- 1 onion, halved and finely sliced
- 2 red capsicums
- 4 ripe tomatoes, chopped
- 500ml tomato juice or V8
- 2 tsp caster sugar
- 1 garlic clove, finely sliced
- Dash of Tabasco
- 1 tbsp red-wine vinegar
- Sea salt and pepper
- 4 fish steaks or cutlets (for example, snapper)
- Plain flour for dusting
- 1 tbsp olive oil
- Handful of flat parsley leaves
I love the flavours of Spanish gazpacho - cool tomatoes, sweet red capsicums and spiky vinegar. The same flavours work well as a stew-like, soupy base for a sizzled snapper cutlet or fillet.
Method
Cut the capsicums in half lengthwise, discard core and seeds and finely slice crosswise. Heat the olive oil in a frying pan and cook the onion and red pepper for 15 minutes until softened. Add the tomatoes, tomato juice, sugar, garlic, Tabasco, vinegar, sea salt and pepper, then simmer gently for 15 minutes.
Flour the fish steaks and fry in olive oil until golden on both sides. Serve on a soupy bed of the spicy vegetable stew and scatter with parsley.
Serves 4.
