Ingredients:
4 white fish steaks, about 5 oz each ( we like cod or halibut)
2/3 cup fish stock or 2/3 cup white wine ( or a mixture of both for poaching)
1 bay leaves
6 black peppercorns
1 teaspoon fine fresh lemon rind
1 (14 ounce) cans diced tomatoes
1 -2 clove garlic, smashed
1 tablespoon anise-flavored liqueur (optional)
1 tablespoon drained capers
12 -16 stone free black olives
salt and pepper
parsley, chopped.
Directions:
Tomato sauce: Place the diced tomatoes, garlic, liqueur, capers and olives in a saucepan.
Season to taste with salt and pepper and cook over low heat for about 15 minutes, stirring occasionally.
The fish: Place the fish in a fry pan, pour over the stock and/or wine and add the bay leaf, peppercorns and lemon rind.
Cover and simmer for 10 minutes or until fish flakes easily.
Using a slotted spoon, transfer the fish into a heated dish.
Strain the stock into the tomato sauce and boil to reduce slightly.
Season the sauce, pour it over the fish and serve immediately, sprinkled with chopped parsley.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.