Spanish Cod

Ingredients

• 25g (1 oz) butter
• 1 tbls vegetable oil
• 4 cod steaks, approx 175g (6 oz) each
• 1 small onion, chopped
• 2 tbls plain flour
• 4 tbls tomato  purée
• 300 ml (½ pint) water
• 150ml (¼ pint) dry white wine
• 25g (1 oz) anchovies, chopped
• 50g (2 oz) black olives, stoned
• 1 tbls capers
• 1 tbls lemon juice
• freshly ground black pepper
• ½ tsp dried oregano

Heat the butter and oil and quickly brown the fish on both sides. Remove the fish, drain and reserve. Add the onion to the pan and cook until soft.

Stir in the flour. Cook for 1 minute. Stir in the tomato purée, water and wine. Bring to the boil, stirring.

Add the anchovies, olives, capers, lemon juice, pepper and oregano. Put the fish into the sauce. Cover and simmer for about 15 minutes until the fish is tender.

Serving idea: Serve with rice and French beans