Ingredients
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1 lb ripe tomatoes, skinned and chopped
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3 cloves garlic, crushed divided
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1 pinch ground cinnamon
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3 small shallots, very finely chopped
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1 bay leaf
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6 tablespoons olive oil, divided
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salt & freshly ground black pepper
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20 -24 large prawns or 1 lb white fish fillet, in chunks
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4 ounces feta cheese, crumbled
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4 green onions, chopped put aside some of the green tops for serving
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2 tablespoons ouzo or 2 tablespoons Pernod
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1 tablespoon fresh thyme, chopped
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halved black olives
Instructions
- 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.