RGFE

Ingredients

• 4 large potatoes, boil in their skin and crush them
• 600g fish fillets, cut into strips
• salt and white pepper, to taste
• 1 tsp brown sugar
• 300g canned organic tomato passata (pureed tomatoes)
• 1 bunch of parsley
• 2 pinches of oregano
• 2 tbsp white wine vinegar
• 1 chili pepper
• 6 fresh spring onions, finely sliced
• 2 tbsp extra virgin olive oil
• 1 tsp ground turmeric
• 2 anchovy fillets in oil