• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Quick Salmon with Tomato, Orzo and Feta

Serves 4 - Recipe provided by The Sunday Age, Sundaly Life September 2002

4 cups fish, vegetable or chicken stock
1 cup orzo (rice shaped pasta, available from supermarkets)
600g salmon fillets, cut into 2cm cubes
400g can chopped tomatoes
2 cloves garlic, peeled and crushed
¼ cup chopped fresh basil
sea salt and ground black pepper
100g feta, crumbled
1 lemon, zested

Place stock in a large saucepan and bring to boil. Add orzo and cook for 5minutes, or until pasta begins to swell. Add salmon, tomatoes, garlic and basil and simmer for 5-10 minutes until stew is thick and orzo is al dente, Season with salt and pepper to taste. Serve in bowls topped with crumbled feta and lemon zest. Enjoy with a glass of Pfeiffer Carlyle Chardonnay Marsanne.

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