Recipes

PROVENCAL FISH  

Serves 2

• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• 3-4 anchovies, finely chopped
• 2 cans diced tomatoes, drained a little
• ¼-½ cup fish stock
• freshly ground salt & pepper
• 1 tspn capers
• 12 pitted black olives
• 1 slice of orange, halved
• 2 spring (green) onions, chopped
• 2 x 180 gm steaky fish fillets (eg. blue eye, snapper, trevalla)
• 2 tbsp freshly sliced basil
• a splash of Pernod

Heat oil in a wok (or large non-stick pan) and briefly saute garlic and anchovies.

Add tomatoes, stock, seasonings, capers, olives, orange and spring onion. Mix well and gently cook until fragrant, adding more stock if needed.

Cut fish fillets into chunks and add to sauce. Mix well and gently simmer for about 3-4 mins until fish is just cooked, adding more stock if needed.

Then gently stir in basil and Pernod. Taste for seasoning.

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