Prep 30 mins
Cook 20 mins
This dish contains all the flavours of Greece. The sauce can be made the day before and just reheated. Can be served as starter or main course.
- 1 lb ripe tomatoes, skinned and chopped
- 3 cloves garlic, crushed divided
- 1 pinch ground cinnamon
- 3 small shallots, very finely chopped
- 1 bay leaf
- 6 tablespoons olive oil, divided
- salt & freshly ground black pepper
- 20 -24 large prawns or 1 lb white fish fillet, in chunks
- 4 ounces feta cheese, crumbled
- 4 green onions, chopped put aside some of the green tops for serving
- 2 tablespoons ouzo or 2 tablespoons Pernod
- 1 tablespoon fresh thyme, chopped
- halved black olives
- Preheat oven to 350 degrees F.
- Make the sauce by putting the tomatoes, 2 crushed garlic cloves, cinnamon, bay leaf and shallots in a pan and bring to the boil, simmer for 10/15 minutes, if there is not much juice from the tomatoes add a little water.
- Add 4 tablespoons olive oil, salt and pepper.
- Remove the bay leaf.
- Pour the sauce into a flat ovenproof dish, (or individual serving dishes if you prefer), sprinkle the cheese over the sauce and put in the oven.
- Heat 2 tablespoons olive oil and stir-fry the prawns or fish, the remaining garlic and green onions until the prawns/fish are cooked, add salt, pepper and the Ouzo.
- Take your dish (es) out of the oven, put the prawn mixture on top of the Feta, garnish with thyme, onion tops, olives and serve with your favorite Mediterranean bread.
- This will serve 4 as a starter, or 2 as a main course.
This dish is absolutely delicious! I made it to use up some frozen shrimp I had left over from Christmas. The ouzo is a nice touch. We had it with pita bread and a good red wine.
DELICIOUS, quick and easy! I ate this with some good seeded bread (for sopping) that I bought at a nearby International market. Bibs should be required :) ~ I used a pound of shrimp with the tails on and they were quite messy to eat! As soon as the leftovers cool down I'll snatch all the tails off so eating it tomorrow will be less messy. :) I had no Ouzo or Pernod, so I added one heaping tablespoon of dry toasted fennel seed and it gave the dish a slight licorice flavor! Made for Pets'R'us MAY LiveSTRONG COOK-A-THON support event in the Photo Forum.
I had to use a small regular onion as I had no shallots, I also had no ouzo so used a tablespoon of lemon juice. Not the same I know, but it worked fine. I made mine with fish and we enjoyed it a lots thanks Pets. Like Mirj, we love olives, so I was generous with those.