Venison and Mushroom Pie
13th April 2015
Five a Day Tagine
13th April 2015
Ingredients
- 50 g capers packed in salt
- 600 g swordfish
- 12 Fresh basil leaves
- 1 tin plum tomatoes peeled
- 3-4 organic virgin coconut oil
- 1 clove garlic crushed
- 2 pinch dried oregano
- Himalayan Crystal Salt and pepper to taste
- 100 g pitted black olives halved and rinsed
Servings:
Instructions
- Rinse the salt off the capers and soak them in hot water for about 30 minutes. Strain and rinse them again in cold water.
- Remove the skin from the fish and cut in smallish cubes and season with salt.
- Stack the basil leaves, roll them and slice them in ribbons. Drain the tomatoes into a bowl and crush them with your hands.
- In a frying pan, heat the coconut oil with the garlic clove. Remove the garlic clove once it has turned golden.
- Add the cubed fish and once it has changed colour from light pink to light beige, remove it with with a slotted spoon and set aside. It should take about 2 to 3 minutes and the fish should still be raw inside.
- To the pan, add the crushed tomatoes, oregano and half the basil. Let the tomatoes simmer for about 15 to 20 minutes. Season with salt and pepper. You are looking for a bright, somewhat raw tomato taste, but not watery.
- Add the olives and capers and cook for another 10 minutes. Add the fish, turn the heat off and cover for a few minutes to finish cooking the fish. When ready to serve, finish with the remaining basil and bring to the table.
- Serve with steamed vegeatbles and brown basmati rice!
- Enjoy!
