You may also like
Categories:
vegetable oil Seafood onion garlic oregano pasta sauce arrabiata chicken stock olives flat leaf parsley rice lemon wedges
Viewed: 54 - Published at: 5 months agoIngredients
- 2 tablespoons vegetable oil
- 1 1/2 pounds seafood
- 1 onion large, chopped
- 1 fennel bulb medium, thinly sliced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 2 cups pasta sauce arrabiata
- 2 cups chicken stock
- 2 ounces pitted kalamata olives
- 2 tablespoons fresh flat leaf parsley chopped
- steamed rice to serve
- lemon wedges to serve
Method
- Heat 1 tbsp oil in a large saucepan over medium heat. Cook seafood, in batches, for 1-2 mins, or until seared. Transfer to a colander to drain.
- Add remaining oil and cook onion and fennel for 10 mins, or until softened. Add garlic and oregano and cook for 1 min, or until fragrant. Add pasta sauce, stock and 1/2 cup water. Bring to a boil then return seafood to pan. Reduce heat and simmer, uncovered, for 2-3 min, or until seafood is just cooked through. Remove from heat. Add olives and parsley. Serve with rice and lemon wedges.
