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PrintSLIMMERS' VEGETABLE POT WITH EGGS
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Place the onions, garlic and oil in a 9 cups Dutch oven. Cover with a plate and cook on Full for 4 minutes.
- Mix in all the ingredients except the fish, shellfish and coriander. Cover as before and cook on Full for 6 minutes, stirring .
- Mix in the monk- fish or halibut. Cover as before and cook on Defrost for 4 minutes or until the fish whitens. Stir in the prawns and scallops.
- Cover as before and cook on Defrost for 2 minutes. Stir round, ladle into deep plates and sprinkle each with coriander.
- Sprinkle each portion with 1 chopped hard-boiled egg. Serve straight away.
INGREDIENTS
- 500 grams chopped tomatoes
- 250 grams monkfish or skinned halibut, cut into strips
- 2 onions, coarsely chopped
- 2 garlic cloves, crushed
- 1 tablespoon Cooking oil
- 250 ml rose wine
- 1 tablespoon Pernod
- 2 teaspoons jalapeno sauce
- ½ teaspoon hot pepper sauce
- 2 teaspoons garam masala
- 1 bay leaf
- ½ teaspoon dried oregano
- Salt to taste
- 10 - 12 large cooked prawns
- 2 large scallops, cut into strips
- 2 tablespoons chopped coriander, to garnish
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