Fish Braised with Tomatoes, Mussels & Cockles
Dine Pic
Serves 6
   6 tablespoons olive oil
   3 anchovy filets
   1 red onion, chopped
   2 garlic cloves
   1 sprig rosemary
   2 bay leaves
   2 red capsicums, seeded and sliced
   400g can whole peeled tomatoes
   Half cup white wine
   Half cup chicken stock
   Pinch of saffron
   150g toasted almonds
   Salt and pepper
   400g firm white fish
   300g mussels
   300g cockles

   Heat the oil in a wide frying pan over a medium heat and add the anchovies and chopped onion. Cook until pale gold, about 15 minutes, and the anchovies have become a paste.
   Add the garlic, rosemary, bay leaves and red capsicums. Cook for 10 minutes until the peppers are lovely and soft.
   Add the tomatoes, breaking them up with a wooden spoon as you simmer them for 10 minutes.
   Add the wine, chicken stock and saffron (infuse the saffron in the chicken stock before using it).
   Add the almonds to thicken the sauce and season with salt and freshly ground black pepper.
   Add the fish and the mussels and cockles, then cover with a lid and cook for 5 minutes. Serve direct from the pan.

From: Martin Bosley, Wellington, New Zealand
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