Spicy tomato-poached fish with olives

• servings: 4

Ingredients

1 tbsp olive oil

2 shallots, finely chopped

3 garlic cloves, crushed

200mI fish or chicken stock

180ml white wine

2 tbsp capers

1 tsp dried chilli flakes

1 x 400g tin of chopped tomatoes

4 fillets of white fish, such as cod, hake, haddock, coley or pollock

2 large handfuls of spinach leaves

10 black olives, pitted and chopped

To serve:

Crusty bread

Directions

Serves 4

1 Heat the oil in a large nonstick pan over a medium-high heat.

2 Cook the shallots for 2-3 minutes, then add the garlic and cook for one minute. Add the stock, wine, capers, chilli flakes and tinned tomatoes

and bring to a boil.

3 Reduce the heat and simmer for 2-3 minutes. Add fish and spinach, then cover and simmer for 5-6 minutes or until the fish flakes easily when

tested with a fork.

4 Scatter with olives and serve with crusty bread for dipping.