Aussie recipe: Flake with Vegetable Sauce

There's a lot written about sharks eating people (in fact, a very rare event) and not so much about people eating sharks, which happens every day. However, in Aussie fish and chip shops, 'flake and chips' is most popular. 'Flake' is just beating about the bush for 'shark' fillets from carpet, gummy, black tip, mako or school sharks. Flake is boneless, skinless and easy to find. This recipe is designed for four people.

Ingredients

• 2 large carrots, chopped


• 2 cloves garlic, thinly sliced


• 6 baby onions, sliced


• 50ml olive oil


• 1/2 cup white wine


• 2 tins crushed tomatoes


• 700-800g flake fillet, cut into bite-sized pieces


• 1 tablespoon capers


• 1/4 cup small black olives (such as Kalamata)


• 1/4 cup parsley, chopped


• 1 teaspoon malt vinegar


• 1 teaspoon white sugar


• freshly ground black pepper

Preparation

• Heat the olive oil in a non-stick pan and brown the carrots and onions.
• Add the garlic and sauté for a further 1 minute only, otherwise the garlic may burn. Pour in the wine and reduce until most of the liquid has evaporated.
• Add the tomatoes, then simmer the mixture for 20 minutes to allow the flavours to develop.
• Stir in the flake, followed by all the other ingredients.
• Simmer for 5 minutes. (IMPORTANT: don't overcook the fish.)