Prep 10 mins
Cook 30 mins
Wonderful sauce with cod or halibut.
- 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 leaf
- 6 black peppercorns
- 1 teaspoon fine fresh lemon rind
- 1 (14 ounce) can 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.
- 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.
I loved this! It was so simple to make, yet had really impressive flavor. Terrific choice of ingredients in the sauce. I used halibut fillets instead of steaks, so I cut back a couple minutes on the poaching time. I also did not use the anise flavored liquor, since it was optional. Thanks for a great dinner!