Gently fry the onion until cooked but not brown. Add the tin of chopped tomatoes, tomato puree, balsamic vinegar and crushed garlic. Cook on a low heat adding herbs, chilli powder and salt and pepper to taste. When the sauce is simmering add the beans and the fish. Lay the fish on top of the sauce in the pan (the skin can be peeled off at the end of cooking time). When it is ready, stir in fish so it breaks up a bit in the sauce. Serve with rice and any vegetables of choice or with a crusty roll. I have also added courgettes, green beans or carrot to this stew. It is delicious and comforting served very hot.
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.