Ingredients
| 2 tablespoons olive oil | |
| 1 onion, chopped | |
| 1 carrot, chopped | |
| 1 stick celery, chopped | |
| 2 cloves garlic, minced | |
| 3 anchovy fillets | |
| zest and juice of 1 orange | |
| a good handful basil leaves, roughly chopped | |
| ½ cup dry white wine | |
| 1 x 400g can chopped tomatoes | |
| 1 tablespoon tomato paste | |
| 500ml fish stock | |
| 400g baby potatoes, cut into quarters | |
| 3 zucchini, cut into 2cm dice | |
| ½ cup pitted olives | |
| 2 tablespoons capers | |
| 600g fish fillets, cut into pieces |
The food we eat is one of the most powerful tools available to help prevent disease. Fruit and especially vegetables have many properties to heal, nourish and boost your immune system. All fruit and vegetables support a healthy digestive and immune system, however some are more immune-supportive than others. In this recipe you will find oranges, celery, onions, garlic, carrots and tomatoes, which are among the big-name players.
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Instructions
| 1. | Heat the oil in a wide saucepan, add the onion, carrot and celery and cook until soft. |
| 2. | Add the garlic, anchovies, orange zest and half the basil leaves and cook for a few more minutes until fragrant. |
| 3. | Add the wine and reduce by half. |
| 4. | Add the orange juice, tomatoes, tomato paste and fish stock. |
| 5. | Bring to a simmer and add the potatoes and cook for 10 minutes. |
| 6. | Add the zucchini and cook for 5 minutes. |
| 7. | Both the potatoes and zucchini should be tender (cook for a few more minutes if the potatoes need it). |
| 8. | Add the olives, capers and fish pieces and cook, covered, for 5 minutes or until the fish is just cooked through. |
| 9. | Serve in bowls and scatter over the remaining basil. |
Recipes & food styling Ginny Grant / Photography Tony Nyberg / Styling Fiona Lascelles