2 bunches asparagus, washed and trimmed
1kg blue eyed cod
½ red onion, sliced finely
2 cloves garlic
2 cans diced tomatoes
1 eggplant, sliced thinly
2 tablespoons parsley
2 tablespoons extra virgin olive oil
1 small red capsicum, deseeded and chopped into small cubes
1 small red chilled, deseeded and diced
2 anchovies, washed and cut small
1 cup vegetable stock
Sea salt and black pepper to season
Pecorino cheese, shaved to serve
Method
Preheat oven to 170 degrees
Line a baking tray with baking paper and baste either side of eggplant with extra virgin olive oil and bake in the oven for 25 minutes turning half way through
Fill a saucepan with boiling hot water almost to the top and blanch asparagus for 2 minutes.
Cut the fish pieces into 3 and poach in water in frypan for 15 minutes or until cooked set aside
Remove when cooked and drain and refresh with cold water. Set aside
In a frypan heat the oil and add the garlic and red onion cook until translucent
Add the red capsicum, chilli and two tablespoons water and cook for 5 minutes
add the canned tomatoes, vegetable stock and anchovies and when eggplant has cooled cut into small squares and add as well season with sea salt and pepper and reduce tomatoes cooking on simmer for 10 minutes.
Pour the sauce over the fish and asparagus, serve with pecorino
