Fish Curry


  • 3 tbsp toasted pine nuts, optional
  • Extra virgin olive oil
  • 1 large onion, diced
  • 2 celery sticks, diced
  • Salt and pepper
  • 4 large garlic cloves, diced
  • 2 tbsp capers
  • 1kg skinless seabass filet, about 1 1/2 inches thick, cut into large chunks
  • 1/2 tsp dried thyme
  • Pinch red pepper flakes
  • 1 large glass of dry white wine
  • 1 tin whole peeled plum tomatoes, juice separated and reserved
  • 300ml vegetable stock
  • 50g golden raisins
  • Handful of chopped fresh parsley leaves, stems removed 


  1. In a frying pan, add the pine nuts and toast over setting 5, until golden, then set aside for later.
  2. Peel the onion and cut into quarters. Cut the celery into chunks. Using the Smeg hand blender, blitz until chopped.
  3. Heat 1 tablespoon of olive oil in the shallow casserole dish, on heat setting 6. Add the onions, celery, and a little salt and pepper. Cook, stirring regularly, until softened. Add thyme, red pepper flakes and garlic and cook briefly until fragrant.
  4. Pour in the wine and the tinned tomato juice, turning up the heat to allow the mixture to reduce by half. Then, add the tomatoes, vegetable stock, capers and raisins.
  5. Allow to bubble to continue reducing, meanwhile, pre-heat the steam oven at 100°C steam, for 7 minutes.
  6. Add the fish into the dish and cover with the lid. Place into the oven and allow to steam.
  7. Finally, remove from the oven, stir in the parsley and top with toasted pine nuts.

Appliances used


Kitchenware, Cookware, Frypans, Black, 50's Style , 24 cm
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Hob, Aesthetics: Universal, Induction, 90 cm, Built-in: Ultra-low profile or Fully Flushed
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Oven, Victoria, Galileo cavity: SteamOne, 60cm, Combi Steam, Cream, A+, Pyrolytic
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