This generous one-pot meal brings together Goolwa PipiCo Fresh Pipis, sustainable seafood, hearty lentils and seasonal vegetables in true Simon Bryant style. Rich, nourishing and full of flavour, it’s the perfect dish to place in the centre of the table and share.

  • Prep15 minutes
  • Cook25 minutes
  • Total40 minutes
  • Serves6

Ingredients

  • 1 kg Goolwa PipiCo Fresh Pipis
  • 100 g Dirt(y) Baby Red Lentils*, or any unhulled Australian red lentils
  • 300 ml fish stock, or water if you can’t be stuffed!
  • 200 ml Australian extra virgin olive oil
  • 2 celery stalks, roughly diced
  • 1 bunch baby rainbow heirloom carrots, roughly diced
  • 1 large brown onion, roughly diced
  • 500 g chopped tomatoes
  • 100 ml dry white wine or verjuice
  • 600 g snapper, or another firm white fish, cut into bite-sized pieces
  • 1 squid tube, cleaned and cut into 2.5 cm pieces
  • 500 g whole green prawns, peeled and deveined
  • ½ bunch flat-leaf parsley, roughly chopped
  • ½ bunch basil, torn
  • Sea salt flakes
  • Freshly cracked black pepper

*Dirt(y) Baby Red Lentils are unhulled red lentils grown on South Australia’s Yorke Peninsula.

Method

  1. Rinse the lentils and place them in a saucepan with five times their volume of cold water. Bring to a gentle simmer and cook for about 20 minutes, or until just tender. Drain, cover and keep warm.
  2. Meanwhile, bring the fish stock to a gentle simmer in a separate saucepan.
  3. Heat the olive oil in a large heavy-based pot over medium heat. Add the onion and cook for 3 to 5 minutes until softened but not coloured.
  4. Add the celery, carrots and chopped tomatoes. Season with salt and pepper and cook for a further 2 minutes until the vegetables begin to soften.
  5. Increase the heat to high and add the Goolwa PipiCo Fresh Pipis. Pour in the white wine or verjuice, cover with a tight-fitting lid and cook for about 4 minutes, shaking the pan occasionally until the pipis have opened.
  6. Add the prawns and the hot fish stock and simmer for 1 to 2 minutes until the prawns begin to curl.
  7. Add the snapper and cook for 1 minute, then gently stir through the cooked lentils and squid. Cook for a further minute until the squid is just firm and the fish is cooked through.
  8. Stir through the parsley and basil. Taste and adjust the seasoning with sea salt flakes and freshly cracked black pepper.
  9. Serve immediately in warm bowls or a large serving dish with plenty of fresh bread and butter.

Cook’s Tip: Don’t overcook the seafood. Adding each ingredient in stages keeps the fish delicate, the squid tender and the pipis beautifully succulent.