RAW FISH WITH TOMATO, SMOKED PAPRIKA, OLIVE & CAPSICUM

Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

	2 tablespoons red wine vinegar
	5 tablespoons lemon juice
	1 teaspoon smoked paprika
	½ teaspoon hot mustard
	6 anchovies, finely chopped
	6 medium tomatoes
	600g fish, cubed or sliced
	½ cup buckwheat
	½ teaspoon flaky salt
	4 capsicums
	1 small onion, finely sliced
	1 tablespoon salt
	1 cup parsley leaves, roughly chopped
	½ cup pitted olives
	extra virgin olive oil
	bread, to serve

1.	Put the red wine vinegar, lemon juice, ½ teaspoon of paprika, mustard and anchovies in a bowl.
2.	Cut two of the tomatoes into a small dice and stir into the vinegar mixture along with the fish. Leave to marinate.
3.	Put the buckwheat in a bowl and cover with water.
4.	Leave to soak for 1 hour then drain and rinse.
5.	Heat the oven to 160°C.
6.	Spread the buckwheat on a tray and bake for 20 minutes until dry and toasted, stirring occasionally.
7.	Mix in the remaining ½ teaspoon of paprika and the flaky salt with a drizzle of oil and roast for 10 more minutes, stirring once.
8.	Cool and set aside in an airtight container.
9.	Heat the barbecue or oven grill to very hot.
10.	Place the whole capsicums onto the barbecue or under the grill and cook until the skins are blackened, about 10 minutes, turning occasionally.
11.	Put the capsicums in a bowl, cover with plastic wrap and let them steam for 10 minutes.
12.	Peel off the blackened skins and discard.
13.	Cut out the stalks and seeds and discard, then cut the capsicums into fine strips.
14.	Put the onion in a small bowl with the salt and cover with water.
15.	Leave to soak for 15 minutes then drain and rinse well.
16.	Season the fish with salt to taste.
17.	Slice the remaining tomatoes and arrange on a serving dish with the capsicums, onion, parsley leaves, olives and fish and toss together.
18.	Drizzle liberally with extra virgin olive oil and scatter with the buckwheat. Serve with bread.