Fish Catalan

In 1981 one of my sibs gave me the first cookbook I got as an adult cook:

The St Michael All Colour

COOKERYBOOK

By Jeni Wright. When M&S still called things "St Michael" - remember? Sorry for my foster countrywomen (and men) but you really have no M&S equivalent. Run forwards almost 30 years and I'm having a soiree and thinking fish but not shellfish in deference to my friends' Kosher diet. And I remember this fish stew that used to be a staple of mine back in the '80s and even '90s. But I reckon I've not cooked it for 10+years - woe what missed years!

So here is a jolly fine fish stew that is embarrassingly easy to cook - shhh... I served it with the Moro Saffron Rice but mash would be nice or plain rice or those grains from Trader Joe's.

Paula from Pitt

• 6 tbsp olive oil

• juice of 1 lemon

• 4 slices filleted halibut (roughly 150g/6oz each) this time I used 1-1.5lbs (orange roughy+monk fish) really any white fish works

• 1 small onion, peeled (yes they did instruct us to do that in 1981) and finely chopped

• 1 garlic clove, crushed

• tbsp flour

• 250g (1/2lb) fresh tomatoes skinned, seeded & peeled (I don't bother to skin or peel, just chop finely)

• 1tbsp tomato puree

• 300ml (1/2 UK pint ie 10fl oz) good, dry white wine

Serves 4.

Mix together 4tbsp oil and lemon juice and place in a water-tight bag (eg those zippy bags) big enough to hold the fish plus a little juice. This is my tip for how to marinate anything. Add salt & ground black pepper. Leave to marinate for 1-2  hours - wobbling it around everyone and then by massaging the contents. This is the "basting" part kept clean and easy.

Heat remaining oil in deep flameproof casserole. Add onion and garlic and fry gently on a low heat for 15minutes or so until soft and golden. I put the lid on.

Add flour, tomatoes, tomato puree, and white wine. Stir constantly and bring to the boil slowly. Sauce should be thick but still stirable.

Heat oven (Gas 4, 150C, 350F)

Add fish and juice from bag. I cut fish into chunks at this point (roughly 1.5-2 inch cubes). Cover gently with sauce. Put on lid. Place in oven. Cook for 20-30 mins until fish flakes ie pulls apart with two forks. Please don't over cook fish - that's the biggest problem with fish cookery.

Remove from oven, top with chopped hazelnuts and parsley. Serve.