• Serves 4 people

  • 2 onions, finely chopped
  • 1 celery stalk, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 4 flat-leaf parsley sprigs, finely chopped
  • For cooking: extra-virgin olive oil
  • 4 large ripe tomatoes, peeled, seeded, coarsely chopped
  • 4-6 anchovy fillets, chopped
  • 375 ml dry white wine
  • 1 kg cleaned hake, cod or other flavourful ocean fish, cut into large pieces
  • For seasoning: salt and freshly ground black pepper
01   Cook the onions, celery, garlic and parsley in olive oil in a pot over low heat until onions are soft and translucent (about 15 minutes). Add tomato and anchovy and continue cooking for about 10 minutes longer.
02   Add wine, turn heat to high, and cook for about 3 minutes, stirring constantly. Reduce heat to low, add fish to pot, then add just enough water to cover the ingredients. Season to taste with salt and pepper, stir, raise heat and bring pot to the boil, then reduce heat to low again and cook, partially covered, for about 45 minutes. Serve hot.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.
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