Sure, we could have just used more salt. But by subbing in anchovy paste, we gave our fish dish unexpected flavour depth and a great contrast to the sweet bell peppers. Keep a tube of anchovy paste in your fridge and soon you’ll be adding it to spreads and salad dressings, too.
Featured in RICARDO Magazine HOLIDAY 2015 (p. 74)
3 red bell peppers, seeded and cubed
2 stalks celery, sliced
1 onion, cubed
3 tbsp (45 ml) olive oil
6 cups (140 g) fresh baby spinach
1 ½ lb (675 g) striped bass or walleye, with or without the skin, cut into 4 steaks