Serves 4

What you need:
575g/1 & 1/4 lb cod fillet or 4 cod steaks
Sauce:
1 clove garlic, crushed
1 onion,diced
½ red and ½ green pepper, diced
2 celery sticks, diced
100g/½lb mushrooms, sliced
400g/14oz tin concasse tomatoes or peeled, chopped tomatoes in season
10 drops Tabasco sauce
2 tablespoons tomato purée
½-1 tablespoon pure vegetable oil a little salt, pepper and sugar.

What you do:
Brown the crushed garlic in hot oil and follow with the onion after about 30 seconds. Stir briskly and after about 1 minute add the peppers and celery. Sweat for approx. 5 minutes, until soft but not coloured. Add the mushrooms, tomatoes, tomato purée, Tabasco and salt and pepper. Simmer sauce for about 30 minutes until it reduces and thickens. Season with sugar to counteract tomato acidity. Reserve. Poach cod with a little water in the oven for approx 20-25 minutes at 180°C/375°F /Gas Mark 5. Remove and pour off the liquid. Place on a serving dish and cover with the sauce. Serve with boiled new potatoes and green salad. Chef's Tip This recipe is equally successful with haddock, large whiting, white pollock or any white fish

Recipe Supplied by Anne Green, The Periwinkle, Powerscourt Town House Centre, South William Street, Dublin 2, for the 1999 Happy Heart Eat Out Campaign.