Ingredients

• Serves Four

• 600g Ling fillets or similar firm fish. Cut into 3-4cm pieces

• Olive oil

• 1 x Large onion, finely diced

• 3 x Celery sticks, washed and finely chopped. Reserve some leaves.

• 4 x Garlic cloves finely diced

• 1 x Teaspoon Cinnamon

• 1 x Teaspoons Thyme - dried

• 1 x Teaspoon Anise Seeds - ground

• 1/2 x Cup white wine

• 1 x Tin Italian whole tomatoes, salt reduced. Must be whole not diced

• 1 x Tablespoons capers - chopped and rinsed

• 1 x Cup vegetable or chicken stock - see important note below

• 1/2 x Cup currants - see note below

• Good Pinch x medium heat Chilli powder - or more if you prefer

• 1/2 x Teaspoon black pepper

• 1 x Tablespoon lemon juice

• 1/2 x Cup chopped flatleaf parsley

• Salt not really needed as the capers in this recipe provide salt but if preferred add salt to your taste and diet when adding the spices.

Preparation

Before you start drain the tomato sauce from the tinned whole plum tomatoes and set aside.

Then in a heavy based pan add olive oil and when medium hot add the onions and celery and fry down until soft. Next add the white wine, reserved tomato sauce, garlic, pepper, chilli (if using) and spices - stir well and allow to reduce to half. This is important.

Next add the stock, whole tomatoes, currants, capers and the fish pieces. Very gently cook for 20 minutes, allow to reduce a little, add the chopped parsley and the lemon juice then, off the heat, allow to settle for five minutes.

Serve with a sprinkle of finely chopped celery leaves and arborio rice.

Important: A good quality, rich home made stock is essential for this (and all) recipes. Best to avoid the cardboard stocks from supermarkets, especially for everyone reducing salt or for medical reasons, deleting salt. Making your own stock is a nice thing to do and money saving.

Comments: Our Sicilian cousins would no doubt prefer raisins but the currants provide a lovely fresh and unique background taste