- Serves 4
- Preparation Time 15MINS
- Cook Time 20MINS
2 tbs olive oil
250ml (1 cup) Campbells Real Stock- Vegetable
1 cup risoni
1 leek, thinly sliced
1 small egg plant, diced
1 red capsicum, diced
400g can diced tomatoes
1 lemon, grated rind and juice
18 whole green or kalamata olives
500g skinned and boned barramundi fillet, diced 3cm x 3cm
STEP 1 Place olive oil in a fry pan; add leek, eggplant, capsicum, lemon rind and juice cook for 5 minutes on medium- high heat.
STEP 2 Add tomatoes and cook for a further 2 minutes. Remove.
STEP 3 In the same pan heat Campbells Real Stock until it boils, add risoni, return to the boil, cook for 3 minutes.
STEP 4 Add fish and cooked vegetables and cook for a further 7 minutes, stirring occasionally.
STEP 5 Remove from heat, stir through olives.