Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
- 100g dirt(y) baby red lentils,* or any unhulled Australian red lentil
- 300ml fish stock – or water if you can’t be stuffed!
- 200ml Australian extra virgin olive oil
- 2 stalks celery, diced roughly
- 1 bunch (red, orange, yellow) baby rainbow heirloom carrots, unpeeled and roughly diced
- one large brown onion, peeled and diced roughly
- 500g (tin) chopped cooking tomatoes
- 100ml dry white wine or verjuice
- 600g snapper or any firm white fish fillet
- 1 whole squid tube, cleaned and cut into a 1 inch dice
- 500g whole unpeeled green prawns
- 1kg Goolwa Pipis
- 1/2 bunch parsley, picked and chopped roughly
- 1/2 bunch basil ripped
- salt flakes
- freshly toasted cracked pepper
- *dirt(y) baby red lentils are an unhulled red lentil grown in Yorke Peninsula, South Australia
IMPORTANT: If using FROZEN Goolwa Pipis then thaw in the refrigerator overnight before cooking.
- Dice and chop the vegetables as specified in the ingredients list.
- Shell, head and clean the prawns.
- Place lentils in a small saucepan, add 5 times their volume of cold water, pop a lid on and bring to a steady simmer for 20 minutes or until al dente. Once the lentils are cooked, drain and set aside with the lid on to keep warm, until the dish is ready to be assembled. In another pot bring the fish stock up to a simmer.
- Place a saucepan over medium heat, add olive oil and sweat the onion (cook without colour for 3 to 5 mins). Add celery, carrot and tomato, salt and pepper; cook until slightly softened for a minute or two.
- Ramp the heat to full and add pipis, deglaze with wine, pop lid on and rattle the pan a bit then leave for 2 mins. Add prawns and boiling stock, simmer for a minute or so until prawns curl; add fish and cook a minute or so; then finally add lentils and squid, cook a further minute until squid is firm and lentils warmed through.
- Season with salt and pepper, then pile into individual bowls or one large serving dish and serve with good bread and butter.