Sicillian stew

August 17, 2009

Growing up in the 'Rice Bowl' State, did not make me, a 'rice eater'....I do get asked by some.... 'So, what do you cook at home, Malay food?Eat rice everyday?'. Being married to a Chinese, some thought that I've even 'converted' my husband's taste bud from Chinese food to Malay cuisine!!
Well, to be honest and not boasting.. ehem!!.... I do cook Malay food, Chinese food, and sometimes Indian as well ...and not to mention some 'Other' food from round the globe too!!! Just purchased a Jewish Cookbook...
What I love best is to cook a simple meal, preferably one pot meal... easy on the stomach and less mess in the kitchen....
This Sicilian Stew is one of them, simple and fast.....

  • 1 tablespon of olive oil
  • 1 medium onion - chopped
  • 1 clove of garlic - crushed
  • 1 x 400g can of diced tomatoes
  • 400g can cannellini beans
  • 1 cup of chicken stock
  • 2 large ripe tomatoes
  • 600 g white fish fillets
  • 100g baby spinach
  • 1/4 cup chopped parsley
Heat oil in a large saucepan over moderate heat. Cook and stir the onion for 1-2 minutes or until soft. Add canned tomatoes, beans and stock and bring to boil. Reduce heat and simmer for 5 minutes. Stir in fresh tomatoes and fish. Simmer for 6-7 minutes or until the fish is cooked. Add spinach and parsley stir for 1 minutes. Season with salt and pepper. Serve with crusty bread.
~Ready Steady Cook