This brilliant one-pan wonder celebrates seafood and is hearty, yet elegant at the same time. The seafood I use for this dish is interchangeable. Depending on what I can get from the fishmonger, I like to change it up with the inclusion of mussels and scallops. Also, you can use any firm white-fleshed fish. Serve with crusty bread on the side and you’ve got a knock-out meal in no time.
PREP: 20 MINUTES
COOK: 25 MINUTES
- 300 g small squid with tentacles, cleaned
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 2 long red chillies, finely chopped (or 1 tablespoon sambal oelek)
- 2 anchovy fillets, finely chopped
- 125 g (1⁄2 cup) tomato passata
- 300 ml fish or chicken stock
- 1 x 400 g can white beans (such as cannellini), drained and rinsed
- 2 kale leaves, finely shredded, or 1 large handful of baby spinach leaves
- salt flakes and freshly ground black pepper
- 4 x 150 g salmon fillets, pin-boned and skin removed, cut into 3 cm cubes
- 8 raw medium prawns, shelled and deveined with tails intact
- grated zest and juice of 1⁄2 lemon
- 1 small handful of dill fronds and/or flat-leaf parsley leaves, finely chopped
- Greek yoghurt or sour cream, to serve
Cut the squid tubes into thin rings, then chop each tentacle into four pieces.
Heat 1 tablespoon of oil in a sauté pan over high heat and flash-fry the squid for 30–60 seconds (any longer and it will become tough in the final dish). Remove from the pan and set aside.
Reduce the heat to medium, add the remaining oil and the garlic, chilli and anchovies to the pan and cook for about 1 minute until the garlic becomes light golden. Pour in the passata, bring to the boil and simmer for 3–4 minutes until thick and rich. Add the stock and return to the boil, then add the white beans and cook for 8–10 minutes. Mash some of the beans with a fork to thicken the sauce and add the kale or spinach, season with salt and pepper and cook for a further minute.
Add the salmon to the pan and cook for 1 minute. Next, add the prawns and cook for a minute before returning the squid and any juices in the bowl to the pan. Gently fold through, ensuring the salmon doesn’t break up too much. Take off the heat and add the lemon zest and juice and herbs. Serve with a dollop of yoghurt or sour cream.
If you want to speed things up, you can use 1 kg of seafood marinara mix instead (buy from your fishmonger or supermarket). Simply fry the marinara mix in two batches at the beginning of the method, then remove from the pan and continue cooking the vegetable and bean base. Return to the pan in the last step.
Anchovie, Canned white beans, Fish stock or Chicken stock, Garlic, Greek yoghurt or sour cream, Lemon, Olive oil, Salt and pepper, Tomato passata
Fresh dill and/or flat-leaf parsley, Fresh long red chillies, Kale or baby spinach, Raw prawns, Salmon fillets, Squid
The Weeknight Cookbook by Justine Schofield, Published by Plum, RRP $34.99, Photography by Jeremy Simons