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Ingredients

1 tablespoon olive oil
1 brown onion, finely chopped
1 red capsicum, thinly sliced
3 garlic cloves, finely chopped
1 1/2 cups amaranth (see notes)
2 cups salt-reduced fish stock
1 teaspoon dried oregano
200g baby roma tomatoes
600g whiting, skinned, cut into 4cm pieces
Oregano leaves, to serve (optional)

Method

Step 1 Heat oil in a large saucepan over medium heat. Cook onion, capsicum and garlic, stirring, for 5 minutes or until tender.
Step 2 Stir in amaranth. Add stock and oregano. Bring to the boil. Season. Cover and reduce heat to medium-low. Cook for 10 minutes.
Step 3 Add tomatoes and cook for another 10 minutes. Add fish and cook for another 3 minutes or until fish is white and just cooked (add a little boiling water if you prefer a creamier texture).
Step 4 Serve sprinkled with oregano leaves.

Whiting stew with amaranth

How to make Whiting stew with amaranth

Ingredients

Method