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 tomato, 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.