Saucy Acqua Pazza-Style White Fish

• Meanwhile, chop broccoli (see ingredients) into 
small florets. 
• Roughly chop tomato. 
• Thinly slice celery and onion (see ingredients). 
• Finely chop garlic.
• Pick thyme leaves (see ingredients).
• Pat hoki fillet dry with a paper towel.
• Cut fish into 3cm chunks and season with salt
and pepper. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook broccoli, celery, 
onion and tomato until softened, 5-6 minutes. 

TIP: Add a dash of water to the pan to help speed up 
the cooking process!

• Add thyme, garlic, classic roast seasoning and 
tomato paste and cook, tossing until fragrant, 
1-2 minutes.
• Add the water, chicken-style stock powder, a 
pinch of chilli flakes (if using) and the brown 
sugar, then bring to a boil.

• Reduce heat to medium. Add hoki pieces, cover 
with a lid and simmer for 6-8 minutes, gently 
stirring occasionally. 

TIP: White fish is cooked through when the centre 
turns from translucent to white.