A SILWOOD SCHOOL OF COOKERY RECIPE
4x 180g portions fresh fish, eg Kingklip
2 cloves garlic, crushed
10ml each fresh chopped oregano and rosemary
red chilli, chopped
20ml capers, rinsed
6 anchovy fillets
125ml dry white wine
400g tin chopped tomatoes
8 kalamata olives, de-piped
Use a pot just big enough to hold the fish.
Sauté the garlic and herbs with a little chilli in a splash of olive oil for 1 minutes.
Add the capers and anchovies, sauté for another minute. Add the wine and allow to reduce by half.
Add the tinned tomatoes and 150ml water, bring to the boil then, simmer for 5 minutes. Season with salt, pepper and sugar.
Add the fish, pushing it right down so that the sauce almost covers it, add a little water if necessary. Put the lid on the pot, and simmer for 10-15 minutes (depending on the thickness of the fish/ chicken).
Once cooked, take the fish out of the pan, add the olives and reduce the sauce if necessary.
Adjust seasoning and pour the sauce over the fish. Garnish with chopped parsley.
In Italy this dish is usually served as a main course, but is also good served in the middle of the table so that everyone can help themselves, piling it onto bread or crostini