I love this dish because you can apply it to other fishes like red snapper and halibut but also to chicken or veal. Serve alone, over rice, cous cous or orzo.

Ingredients

• olive oil

• 2 cloves garlic, minced

• pinch red pepper flakes

• 1/2 sweet onion, sliced

• 1 tablespoon tomato paste

• 1/2 cup white wine

• 1 cup chicken or seafood stock

• 1 teaspoon oregano

• a pinch salt and pepper

• 1 pound meaty fish, such as cod, halibut, tuna or snapper

• 1/2 cup pitted olives ( I like castelveltrano but you can use any olive you like)

• 2 tablespoons capers, rinsed

Directions

In a high sided saute pan, heat olive oil to medium heat and add garlic, red pepper and onion. Saute for 5 minutes but do not let the garlic burn. Add tomato paste and stir until it softens. Add the wine and stock and let the stock dissolve. Add the seasonings and add the fish and the capers and olives and let simmer until fish is cooked through. You can partially cover but make sure it doesn’t bubble up too high. Let it simmer slowly so the fish doesn’t break apart.

Serve over cous cous, rice, orzo, or just in a bowl with crusty bread