Serves 4 – Recipe provided by The Sunday Age, Sundaly Life September 2002
Ingredients
4 cups fish, vegetable or chicken stock
1 cup orzo (rice shaped pasta, available from supermarkets)
600g salmon fillets, cut into 2cm cubes
400g can chopped tomatoes
2 cloves garlic, peeled and crushed
¼ cup chopped fresh basil
sea salt and ground black pepper
100g feta, crumbled
1 lemon, zested
Method
Place stock in a large saucepan and bring to boil. Add orzo and cook for 5minutes, or until pasta begins to swell. Add salmon, tomatoes, garlic and basil and simmer for 5-10 minutes until stew is thick and orzo is al dente, Season with salt and pepper to taste. Serve in bowls topped with crumbled feta and lemon zest.
Enjoy with a glass of Pfeiffer Chardonnay Marsanne.
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