PROVENCAL FISH STEW

SERVES 4 PREP 10 MINS COOK 40 MINS PER SERVE 1645kj

5 anchovy fillets, finely chopped, 2 tbsp oil reserved ½ cup chopped pitted Sicilian olives ¼ cup chopped baby capers 3 eschalots, chopped 5 garlic cloves, crushed 2 long red chillies, seeded, finely chopped ⅓ cup tomato paste 4 tomatoes, peeled, diced ½ cup dry white wine 6 cups fish stock 500g firm white fish fillets, large chunks 4 slices sourdough bread chopped parsley, lemon wedges, to serve

1 In a large saucepan, heat reserved anchovy oil on medium. Saute olives, capers, eschalot, garlic and chilli 4-5 minutes, until softened. 2 Stir in tomato paste and cook 1 minute. Add tomatoes, increase heat to high and cook, stirring, 3-4 minutes, until thickened. Mix in wine and cook, 1-2 minutes, until evaporated. 3 Add fish stock and bring to boil. Reduce heat to low and simmer 20 minutes. Stir in fish and cook 3-4 minutes, until just cooked through. Season to taste. 4 Meanwhile, preheat a chargrill plate on high. Lightly spray sourdough with oil and grill 1 minute each side, until grill marks appear. 5 Serve soup straight away, scattered with parsley and accompanied with lemon wedges and grilled bread.