Fish Creole

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

1-2 tbsp. olive oil
2 tbsp. fresh parsley
1 onion, chopped
1 bay leaf
75g thin sliced celery
¼ tsp. rosemary, crumbled
75g chopped green pepper
400g chopped tomatoes with liquid
1 garlic clove, minced
450g fish fillets, cut into bite-size pieces
270g cooked brown rice

Instructions

Heat olive oil in a large saucepan and lightly sauté the onion, celery, pepper and garlic until soft. Add parsley, rosemary and tomatoes. Simmer, uncovered about 20 minutes. Add fish fillets in small pieces and simmer until cooked through, about 5-10 minutes more. Remove bay leaf. Serve over rice or quinoa.

Serves 4.

NB. Any firm fish filet is fine in this recipe such as salmon, tuna, mackerel.

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