Fish piccata (Mediterranean fish stew over linguini)

Recipe was sourced from combining several different recipes and making it my own:
https://www.food.com/recipe/fish-stew-with-mediterranean-flavors-422388
https://howtomakedinner.com/blog/summer-fish-recipe/
https://www.taste.com.au/recipes/linguine-tomato-fish-capers-basil/b12c08a5-3093-4a89-bd29-ac3dd7bba7f9

Ingredients:
- half a red onion, chopped finely
- 3 tablespoons butter
- 5 cloves garlic
- one tin of anchovies, drained of oil, soaked in water, and then rinsed
- one red chili pepper, chopped roughly
- half a cup of white wine
- 2 cups of rough chopped fresh tomatoes (some of the other recipes say one 28-oz can of tomatoes with juice would also work!)
- 2 tbsp capers
- 2 tbsp chopped kalamata olives
- 1 pound white fish (cod, tilapia, seabass, etc.)
- fresh herbs (parsley, basil, etc.)
- salt


Directions:

1) Place the garlic cloves, chopped chili pepper, and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.

2) Heat the butter over medium heat in a large Dutch oven. Add the chopped onion until it softens.

3) Add the garlic-anchovy paste and saute for another minute or so.

4) Add in the tomatoes and then the white wine and bring to a boil, then reduce heat. Cook for 3-5 minutes or until tomatoes start releasing their juices.

5) Add in the capers and olives. Simmer into a tasty sauce.

6) Put fish in and cover with lid, steaming for 5-7 minutes or until fish begins to flake.

7) Serve with crusty bread or over pasta. Top with fresh herbs (parsley, basil, whatever!).



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