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Provencal fish


  • Heat the oil in a wok (or large non-stick pan) and briefly saute the garlic and anchovies. Add the tomatoes, stock, seasonings, capers, olives, orange and spring onion. Mix well and gently cook until fragrant, adding more stock if needed.
  • Cut the fish into chunks and add to the sauce. Mix well and gently simmer for about 3-4 mins until the fish is just cooked, adding more stock if needed.
  • Then gently stir in the basil and Pernod. Taste for seasoning.
  • Serve with a simple potato dish on the side.


  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 3-4 anchovies, finely chopped
  • 2 cans diced tomatoes, drained a little
  • ¼-½ cup fish stock
  • freshly ground salt & pepper
  • 1 tspn capers
  • 12 pitted black olives
  • 1 slice of orange, halved
  • 2 spring (green) onions, chopped
  • 2 x 180 gm steaky fish fillets (eg. blue eye, snapper, trevalla)
  • 2 tbsp freshly sliced basil
  • a splash of Pernod

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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