Seafood Saganaki

Feel Good Food!

Sally caught up with Caravan superstars, the Feel Good Family to try out their tested Lemon Slice recipe and to teach them a new one, seafood saganaki, a Greek-inspired dish… The results are beyond yum!

SEAFOOD SAGANAKI

Serves 4

    • 250 GR PEELED MEDIUM PRAWNS
    • 200GR THICK WHITE FISH, SKINNED
    • 1 LARGE CALAMARI TUBE, CLEANED AND SCORED

 

    • 1 TBSP OLIVE OIL
    • 1 SMALL RED ONION, PEELED AND SLICED
    • 1 FENNEL BULB, HEART SLICED, FRONDS RESERVED
    • 4 CLOVES GARLIC, PEELED AND SLICED
    • ¼ CUP OUZO
    • 400GR CHOPPED TINNED TOMATOES
    • ½ CUP PITTED KALAMATA OLIVES
    • 150 GR GREEK FETTA CHEESE
    • OLIVE OIL TO DRIZZLE, AND PITA BREAD TO SERVE

 

  • To cook on a BBQ, heat a rectangular foil dish on BBQ grills over high heat.
  • Add oil, onion, fennel and garlic and stir to coat. Reduce heat.
  • Sizzle, stirring frequently, for 5-10 minutes, to soften and lightly caramelise ingredients.
  • Splash in ouzo, which should light, or use matches to light and allow to burn out to remove alcohol.
  • Stir in tinned tomatoes and olives and mix well.
  • Add prawns and fish, mix well to distribute evenly.
  • Cover BBQ with lid, allow seafood to simmer for 4-5 minutes.
  • Cut scored calamari into chunks.
  • Add the calamari and mix again to distribute evenly.
  • Close lid and cook for 1-2 minutes.
  • Crumble fetta all over the seafood dish and cook for a further minute, just to warm and soften the fetta.
  • Drizzle with oil and sprinkle with fennel fronds.
  • Serve with pita bread to soak up the delicious sauce!
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