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Angelfish and prawns with buttered fennel and chickpeas

October 16, 2014 (Last Updated: January 11, 2019)

Recipe and styling by Illanique van Aswegen

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Angelfish and prawns with buttered fennel and chickpeas

Serves: 2

Cooking Time: 1 hour

Ingredients

Angelfish
5ml (1 tsp) butter
5ml (1 tsp) olive or avocado oil + 15ml (1 tbsp) extra, for frying
½ red onion, sliced
5ml (1 tsp) garlic, crushed
300g vine tomatoes
80ml ( cup) white wine
1 x 410g tin tomatoes
100g prawns, shelled and deveined
100g (1 cup) pitted green olives
15ml (1 tbsp) caperberries
250ml (1 cup) baby spinach
salt and freshly ground black pepper, to taste
2 portions (350g each) angelfish
Fennel
200g baby fennel, fronds removed
15ml (1 tbsp) butter
200g (1 cup) cooked chickpeas

Instructions

For the angelfish, heat the butter and 5ml (1 tsp) oil in a pot over medium heat. Stir in the onion, garlic and vine tomatoes, and fry for 2 minutes.

Add the white wine and allow the alcohol to cook off for a minute. Stir in the tinned tomatoes and cook for 10 minutes. Add the prawns and cook until they are tender, another 3 – 4 minutes. Stir in the olives, caperberries and baby spinach, and remove from heat. Season to taste.

Heat the extra oil in a pan and fry the angelfish portions until golden, 1 minute on each side. Add fish to the tomato sauce, cover with a lid and cook for a few minutes until done.

For the fennel, bring a pot of water to a boil. Add the baby fennel and let it simmer until tender, 8 – 10 minutes.

Heat the butter in a pan, strain the fennel and add to the melted butter. Gently fry the fennel for a few minutes, stir in the cooked chickpeas and season to taste.

Spoon the sauce into a serving bowl, add a portion of fish and serve with the buttered fennel and chickpea