Fish Fillets With Fregola, ’nduja & Corn - Cuisine Magazine - From New Zealand to the World
Think of this as pasta cooked risotto-style but with less fuss and stirring. Use Israeli couscous if fregola is unavailable (you may need to adjust the amount o
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Ingredients
- CORIANDER-OLIVE SAUCE
- ¼ cup pitted green olives
- 1 packed cup coriander leaves (approx 20g)
- grated zest of 1 lemon and juice of ½ lemon
- ¼ cup olive oil
- 3 tablespoons olive oil
- 1 onion, diced
- ½ teaspoon salt
- 2 cloves garlic, finely chopped
- 2-3 tablespoons ’nduja (or more depending on how spicy you like it)
- 1 cup fregola
- ½ cup white wine
- 750ml hot chicken or fish stock
- 3 corn cobs, kernels cut from the cob (approx 2¼ cups corn kernels)
- a handful coriander leaves, shredded
- 4 fish fillets, skin on
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