1 cup coarse bulgur
2 cups chicken stock
2 tbsp olive oil
2 shallots, finely diced
2 bay leaves
1 lemon zest
1 lemon juice
1 blood orange zest (can use orange)
1 blood orange juice (can use orange)
1 cup fish stock
salt and pepper, to taste
400g white fish, skinless
2 tbsp. extra virgin olive oil
¼ cup fresh chopped mint leaves, for garnish
60g pistachios, chopped
In a medium saucepan, add the chicken stock and bulgur, boil for 3-5 minutes, turn heat down with lip on and cook for 10-15 minutes. Once cooked leave to cool, season with salt and pepper, olive oil, stir through some fresh mint and pistachios.
Pour the olive oil into a saucepan over medium heat. Add the shallots and bay leaves, stirring frequently, until soft, 2 to 3 minutes. Add the citrus zests, the fish and the citrus juice. Finish with the fish stock, cover with a lid, bring to the boil and then turn down to a simmer until cooked.
Serve the fish on a warm plate and spoon the sauce on top and around. Garnish with mint leaves.