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Provençal fish casserole
Provençal cooking uses generous amounts of garlic. Any firm-fleshed fish can be used for this dish.
Ingredients:

4 fish steaks [approx 675g/1½ lb] skinned
30-45ml/2-3tbsp olive oil
2 large onions, roughly chopped
4 garlic cloves, roughly chopped
30ml/2tbsp parsley, coarsely chopped
450g/1 b tomatoes, skinned and roughly chopped
100ml/4fl oz dry white wine
5ml/1tsp fresh or 2.5 ml/½tsp dried marjoram
pinch salt, pepper
115g/4oz black olives
15ml/1tbsp tomato purée (optional)
lemon juice, parsley (for garnish)

Method:

  1. Heat the oil in a large pan or flameproof casserole and gently fry the onions, garlic and parsley over low heat for 5-8 mins. Add the tomatoes.
  2. Mix well, and then stir in the wine, marjoram, black pepper and salt. Simmer, uncovered for about 20 mins.
  3. Bury the fish pieces in the sauce and add the olives. Stir in tomato purée and finish the cooking without the lid.
  4. Cook on the hob or in an oven, preheated to 190ºC/375ºF/gas 5, for about 20-25 mins.
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