Fish Steaks with olives and capers

Fish Steaks with olives and capers

Fixings

4 white fish steaks, around 5 oz every (we like cod or halibut)

2⁄3 cup fish stock or 2⁄3 cup white wine (or a combination of both for poaching)

1 narrows leaf

6 dark peppercorns

1 teaspoon fine new lemon skin

Pureed tomatoes

1 (14 ounce) can diced tomatoes

1 - 2 clove garlic, crushed

1 tablespoon anise-enhanced alcohol (discretionary)

1 tablespoon depleted escapades

12 - 16 stone free dark olives

salt and pepper

parsley, cleaved.

Bearings

Pureed tomatoes: Place the diced tomatoes, garlic, alcohol, tricks and olives in a pot.

Season to taste with salt and pepper and cook over low hotness for around 15 minutes, mixing infrequently.Iron-rich-food-1.

The fish: Place the fish in a fry container, pour over the stock as well as wine and add the cove leaf, peppercorns and lemon skin.

Cover and stew for 10 minutes or until fish drops without any problem.

Utilizing an opened spoon, move the fish into a warmed dish.

Strain the stock into the pureed tomatoes and bubble to lessen marginally.

Season the sauce, pour it over the fish and serve right away, sprinkled with slashed parsley. Appreciate !!Simple-grilled-lamb-chops.

Fish Steaks with olives and escapades VIDEO