1 onion, sliced into rings
1 clove garlic, crushed
2 tbsp olive oil
250ml (1 cup) orange juice
1 can (410 gms) whole skinned tomatoes, finely chopped
2 tbsp tomato purée or 1-2 fresh tomatoes, peeled and chopped
1 tsp dry or 1 tbsp fresh thyme, finely chopped
Salt and freshly ground black pepper
350 gms any white fish, cut into pieces and skinned
100 gms prawns, cleaned
250 gms calamari rings
200ml (4/5 cup) self-raising flour
50ml (1/5 cup) margarine
Salt and pepper to taste
1 tbsp finely chopped parsley
Juice and rind of 1 lemon
60 ml ( ¼ cup) cold water
1. Sauté the onion and garlic in the oil until soft. Reduce the heat and add the tomatoes and their juice. Add the tomato purée and thyme and season to taste with salt and pepper. Let it simmer until the sauce thickens slightly.
2. Meanwhile prepare the dumplings: combine the self-raising flour and butter and rub in until the mixture resembles breadcrumbs.
3. Season with salt and pepper to taste and add the lemon juice and rind. Add the water and mix to form a stiff dough. Shape into 8-10 dumplings.
4. Add the fish and let it simmer for 5 minutes. Add the shrimps and calamari, arrange the dumplings on top, cover and let it simmer for about 10 minutes or until the dumplings are done. Serve immediately.
Recipe courtesy: Camera Press
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