Trout And Orzo Stew

• 1 tbsp olive oil
• 1 None leek, finely chopped
• 2 cloves garlic, minced
• 1 None long red chili, seeded, finely chopped
• 1/2 cup dry white wine
• 1 (13.5 oz) can diced tomatoes
• 1 pinch saffron
• 6 oz orzo
• 1 1/4 lb ocean trout or salmon fillet, cut into chunks
• 2 tbsp fresh parsley leaves, chopped
• None None crusty bread, to serve
• None None salad, to serve

1. Heat oil in a large saucepan over medium heat. Cook leek, garlic and chili for 3 mins, until soft. Add wine, tomatoes and 1 2/3 cups water. Bring to a boil then add saffron and orzo. Cook for 10-12 mins, until orzo is al dente.
2. Add fish, cover and simmer for 5-6 mins, until fish is cooked to your liking. Fold in parsley.
3. Serve with crusty bread and salad.

olive oil, garlic, long red chili, white wine, tomatoes, saffron, orzo, trout, parsley, crusty bread, salad

Taken from recipes-plus.com/api/v2.0/recipes/27020 (may not work)