Fish with Caponata Risoni

Serves: 4
Preparation Time: 15
Cooking Time: 20


  • 2 tbsp olive oil
  • 1 leek, thinly sliced
  • 1 small egg plant, diced
  • 1 red capsicum, diced
  • 1 lemon, grated rind and juice
  • 400g can diced tomatoes
  • 250ml (1 cup) Campbell’s Real Stock -
  • 1 cup risoni
  • 500g skinned and boned firm white fish
    fillets, diced 3cm x 3cm
  • ¼ cup whole green or kalamata olives


  1. Place olive oil in a fry pan; add leek, eggplant, capsicum, lemon rind and juice cook for 5 minutes on medium-high heat.

  2. Add tomatoes and cook for a further 2 minutes. Remove.

  3. In the same pan heat stock until it boils, add risoni, return to the boil, cook for 3 minutes.

  4. Add fish and cooked vegetables and cook for a further 7 minutes, stirring occasionally.

  5. Remove from heat, stir through olives.


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