|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), chopped|
|Green pepper||1 , shredded|
|Canned anchovies||2 Ounce, chopped (With Oil)|
|Black olives||1⁄2 Cup (8 tbs), pitted|
|Fennel seed||1⁄4 Teaspoon|
|Ground black pepper||To Taste|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Red wine||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
1. Preheat oven to hot (400° F.).
2. In a skillet, heat half the oil, add the onion, garlic and green pepper and cook until the onion is transparent. Add the anchovies, olives and fennel.
3. Place four cod steaks in a greased baking dish, spread with the anchovy mixture and top each with a slice of the remaining cod, then of tomato. Brush with the remaining oil and season with salt and pepper.
4. Mix the tomato puree with the wine and pour over the fish. Bake about thirty minutes, basting often. Sprinkle with the parsley.