¼ cup (60 mL), plus 3 tbsp (45 mL), olive oil
5 cloves garlic, sliced
Pinch chili flakes
6 anchovy filets, finely chopped
½ cup (125 mL) dry white wine
28 oz (796 mL) can Italian tomatoes, roughly crushed
Salt & black pepper
10 oz (548 mL) can white kidney beans, drained and rinsed
Salt & pepper
4 Rock Harbour Cod Filets, thawed
½ cup (125 mL) pitted Kalamata olives
1 cup (250 mL) finely chopped day-old bread
¼ cup (125 mL) chopped parsley
1. Heat ¼ cup (60 mL) olive oil in a large deep-sided skillet over medium heat. Add garlic and fry until light golden. Stir in chili flakes and anchovies. Cook until anchovies have melted into the oil, about 1 minute longer.
2. Add wine, then tomatoes and juices. Season with salt and pepper, bring to a boil and cook for 10 minutes to thicken slightly. Stir in beans. Nestle fish into sauce, lower heat to maintain a gentle simmer and cook6-8 minutes or until fish flakes easily with a fork. Remove from heat and sprinkle olives over.
3. Meanwhile, fry breadcrumbs in remaining 3 tbsp (45 mL) olive oil until crisp. Season with a pinch of salt.
4. Divide fish and sauce between 4 shallow bowls, top with crumbs and parsley.