Ingredients

• Serves Four

• 800g Ling fillets or similar firm fish. Cut into 3-4cm pieces

• Olive oil

• 2 x Celery sticks, washed and finely chopped. Reserve the leaves.

• 4 x Garlic cloves finely diced

• 4 x Anchovy fillets - see note

• 1 x Teaspoon Thyme - dried

• 1 x Teaspoon Fennel seed

• 1/2 x Cup white wine

• 1 x Tin Italian diced tomatoes

• 1 x Teaspoon capers - chopped and thoroughly rinsed

• 1 x Tin coconut cream

• 1/2 x Cup raisins - optional

• Good Pinch x medium heat Chilli powder - or more if you prefer

• 1/4 x Teaspoon black pepper

• 2 x Tablespoons lemon juice - important for this recipe

• 1/2 x Cup chopped flatleaf parsley

• Salt not really needed as the anchovies and capers in this recipe provide salt but if preferred, add salt to your taste and diet when adding the spices.

Preparation

In a heavy based pan add olive oil and when medium hot add the onions, celery and garlic. Fry down until soft and caramelised then add the tomato paste and allow to sit for a few minutes to reduce bitterness then add the anchovies and stir until they disappear.

Next stir well then add the white wine to deglaze the pan then add the tomatoes, spices, capers and raisins. Stir to bring everything together then add the fish pieces and the coconut cream

Gently cook for 20 minutes, allow to reduce a little then off the heat add the chopped parsley and the lemon juice.

Serve with a sprinkle of the reserved finely chopped celery leaves and arborio rice.

Important: Best to use anchovy fillets in olive oil