Arancini can be made with an assortment of fillings, so don't be afraid to get creative.
500 g snapper - substitute with other white fish if cheaper (Ling/ John Dory)
1 Tbs ghee
1 red onion – peeled and finely chopped
2 cloves of garlic – peeled and finely chopped
1 long red chilli – deseeded and finely chopped
1/2 bunch parsley stalks – finely chopped
50 g kalamata olives –pitted and halved
1 punnet cherry tomatoes
400 g tin tomatoes
120 g of passata
250 mL chicken or fish broth
1 Tbs capers – roughly chopped
6 anchovy fillets – roughly chopped
In a fry pan or saucepan heat the fat on medium heat, add the onion, garlic, chilli, parsley stalks and sauté til softened.
Add the broth, passata, tin tomatoes, punnet cherry tomatoes, olives, capers, anchovies and season.
Cook for 5 minutes to allow the flavours to blend and sauce to thicken.
Reduce the heat to simmer and throw in the fish fillets – cook for 3-5 minutes or until fish is cooked through.
Cooking time will depend on size and thickness of the fillets.
Credits: Scott Gooding - Reconditioned.me
Photo Credits: Scott Gooding Project