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1 yellow onion, peeled and chopped
2 cloves of garlic, peeled and chopped
1 dried red chilli, crumbled
1 small bunch of parsley, finely chopped
A few sprigs of thyme
1 or 2 fresh bay leaves
500ml/17fl oz dry white wine
Sea salt
1 tin or 700g fresh tomatoes, chopped
800g/11/2lb fresh white cod meat, ask your fishmonger to remove the skin
Place a medium-sized casserole dish over a medium heat and add the olive oil. When the oil is warm add the onion and sweat for five minutes, stirring from time to time until soft. Next add the garlic, chilli, herbs and a pinch of salt. Cook for a further 15 minutes over a low heat, then turn the heat up and add the wine. Allow the wine to spit and bubble up then add the tomatoes, stir well and lower the heat. Cover and cook for half an hour.
While the base is cooking, slice the fish into four 200g fillets and season lightly on both sides. Adjust the seasoning if necessary, turn the heat to low and lay the fillets gently on top. Cover and gently poach the fish for five to six minutes. Serve one fillet per person with sauce spooned over it, accompanied by little boiled potatoes dressed with butter or olive oil.
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