Ingredients

  • Cauliflower 500g
  • Sultanas 55g
  • Spinneysfood fresh parsley 4g
  • SpinneysFOOD fresh mint 4g
  • SpinneysFOOD fresh dill 4g
  • Lemon 2
  • Garlic clove 1
  • SpinneysFOOD olive oil 4 tbsp
  • SpinneysFOOD salt ½ tsp
  • White onions 2
  • SpinneysFOOD roma tomatoes 300g
  • Ghee 60g
  • Tomato paste 1 tbsp
  • Bzar spice 1 tsp
  • SpinneysFOOD bottled drinking water 125ml
  • White fish fillets 500g
  • SpinneysFOOD pure sunflower oil 4 tbsp
  • Clams 500g

Nutrition (Per serving)

  • Calories 863
  • Fat 55g
  • Protein 58g
  • Carbs 38g
  • Sugars 18g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Spiced tomato fried fish fillets with clams and cauliflower rice

Arabic


  1. To make the cauliflower rice, halve the cauliflower head and break up into florets. Place in a food processor and blitz until it starts to look like rice. Place in a large bowl and add 25g of sultanas.
  2. Finely chop the herbs and add them to the cauliflower.
  3. Make the dressing by zesting and juicing 1 lemon into a small bowl, finely grate in the garlic and slowly pour in the olive oil, whisking until the dressing is combined. Season with the salt and drizzle over the cauliflower. Refrigerate until needed.
  4. Halve the onions lengthways and cut into thin wedges. Thinly slice the tomatoes. Soak the sultanas in hot water for 20 minutes then drain.
  5. To make the sauce, heat the ghee in a large frying pan over a medium heat and add the onions, cooking until soft and golden, approx. 5 minutes. Stir in the tomatoes, remaining sultanas, tomato paste and bzar. Add the water and season with 1 tsp salt to taste. Cook for 10-15 minutes, or until thickened. Remove from the heat.
  6. Pat the fish dry using paper towels and season with ½ tsp of salt.
  7. Heat the oil in a large frying pan over a medium heat and fry the fish for 5 minutes on each side, until golden and crisp. Drain on paper towels.
  8. Place the fish and clams in the tomato sauce and place on a medium heat. Bring to a simmer and cook for 5 minutes. Meanwhile, cut the remaining lemon into wedges.
  9. Serve the stew with the cauliflower rice and lemon wedges.