Soak the fish
for 3 days, changing the water each day. Then skin it and remove any
bones, and cut into pieces, 2.5 inch wide.
Slice the onions, de-seed the
peppers and cut them into lengthways strips. Peel the tomatoes and cut
them into quarters.
Heat all but 2tbsp of the oil in a large flameproof
casserole and fry the onions until they are soft, then add the peppers,
tomatoes, garlic, bouquet garni and cloves.
Simmer for 12 minutes and
then add the fish and 1/3 pint hot water. Season with pepper, bring to
the boil and then turn down the heat.
Simmer for 30 minutes. At the end
of this time, add the potatoes, peeled and cut into thick slices. Push
them well down into the casserole and add a little more water if
Cook for a further 25 minutes. Meanwhile, mash the anchovies
with the brandy and reserved olive oil.
At the end of the cooking, stir
in the anchovy puree and olives, and adjust the seasoning. Remove the
bouquet garni. Serve in the casserole.
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