(And it could have been quicker! See how in variations.)
- 2 halibut filets (or substitute another white fish)
- olive oil
- 2-3 anchovies or 2 tsp anchovy paste
- diced small-medium onion, or equivalent of shallot
- 2 large cloves garlic, thinly sliced
- 1 (or more depending on heat pref) diced hot vinegar cherry pepper, or fresh chili / jarred Calabrian chili to taste
- 1 tbsp tomato paste
- 1/2 cup red wine, or white if that’s what you have open, or none!
- 14 oz can diced tomatoes
- 2 small or 1 large halved and 1/4″ sliced Yukon gold potato
Method: Salt fish and set aside. Add oil to a deep-sided sauté pan and mash anchovies as it heats to medium-high. Add onion (and pepper if using fresh), salt. Stir. When they sweat, lower heat to medium-low. When onions are golden, add garlic and cook ~2 mins. Add hot vinegar pepper or Calabrian chili. Scoop into a bowl. A bit more olive oil. Sear salted fish filets on both sides, set aside. Return onion mixture to pan, stir in tomato paste, deglaze with wine if you have, add diced tomatoes, potato, salt. (Add a splash or two of red wine vinegar if you don’t use the hot cherry peppers.) Cover, simmer on low until potato is just about cooked through. Stir in 1/4 cup sliced kalamata olives, 1 tbsp capers. Nestle fish in sauce, cover until cooked through. Place fish in serving dish, raise heat to cook sauce down, and pour over fish to serve. Garnish with a sprinkle of fresh parsley and/or basil. I did not because I forgot.
A side of steamed broccoli with lemon and oil is a clean, simple counterpart to this rich and tangy sauce.
Variations: Shrimp, cod, flounder (I used halibut). Use fish sauce, not anchovies. Don’t sear the fish! Throw in clams at the end (you’ll have to lift these out as they cook and really cook the sauce down). Omit capers and/or olives. No wine, no potato. At the very least you need onion, fish, and tomatoes! And salt. Do not forget the SALT. No, you really should add the wine.
