RAW FISH WITH TOMATO, SMOKED PAPRIKA, OLIVE & CAPSICUM
Fiona Smith

Serves
4 as a main or 8 as a starterPreparation
25 mins plus marinating & soaking timeCook
40 minsIngredients
2 tablespoons red wine vinegar | |
5 tablespoons lemon juice | |
1 teaspoon smoked paprika | |
½ teaspoon hot mustard | |
6 anchovies, finely chopped | |
6 medium tomatoes | |
600g fish, cubed or sliced | |
½ cup buckwheat | |
½ teaspoon flaky salt | |
4 capsicums | |
1 small onion, finely sliced | |
1 tablespoon salt | |
1 cup parsley leaves, roughly chopped | |
½ cup pitted olives | |
extra virgin olive oil | |
bread, to serve |
Instructions
1. | Put the red wine vinegar, lemon juice, ½ teaspoon of paprika, mustard and anchovies in a bowl. |
2. | Cut two of the tomatoes into a small dice and stir into the vinegar mixture along with the fish. Leave to marinate. |
3. | Put the buckwheat in a bowl and cover with water. |
4. | Leave to soak for 1 hour then drain and rinse. |
5. | Heat the oven to 160°C. |
6. | Spread the buckwheat on a tray and bake for 20 minutes until dry and toasted, stirring occasionally. |
7. | Mix in the remaining ½ teaspoon of paprika and the flaky salt with a drizzle of oil and roast for 10 more minutes, stirring once. |
8. | Cool and set aside in an airtight container. |
9. | Heat the barbecue or oven grill to very hot. |
10. | Place the whole capsicums onto the barbecue or under the grill and cook until the skins are blackened, about 10 minutes, turning occasionally. |
11. | Put the capsicums in a bowl, cover with plastic wrap and let them steam for 10 minutes. |
12. | Peel off the blackened skins and discard. |
13. | Cut out the stalks and seeds and discard, then cut the capsicums into fine strips. |
14. | Put the onion in a small bowl with the salt and cover with water. |
15. | Leave to soak for 15 minutes then drain and rinse well. |
16. | Season the fish with salt to taste. |
17. | Slice the remaining tomatoes and arrange on a serving dish with the capsicums, onion, parsley leaves, olives and fish and toss together. |
18. | Drizzle liberally with extra virgin olive oil and scatter with the buckwheat. Serve with bread. |
Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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