Provencal Fish Ragout

Try this delicious pasta dish:

Cut the fish fillet into pieces and sprinkle with juice of one lemon. Cut onion into rings, fennel into small pieces. Remove the peel from the garlic cloves. Chop anchovies, peel tomatoes, remove seeds and cut into pieces. Heat olive oil in a saucepan and sauté onion rings. Add the anchovies, garlic, fennel, chili pepper and olives, sauté briefly, add the paradeis pulp, salt and saffron and extinguish with the white wine. Cook on low heat until everything is soft (20-40 minutes, depending on the age of the onion). Then add the tomatoes and finally the fish cubes. Cook for another 5 minutes on low heat until soft, then bring to the table. Be sure to put extra virgin olive oil on the table, so that each diner can pour a shot of it on the ragout. It goes well with black pasta, but it also goes well solo, only with baguette.

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