Grilled Cod with Raito Sauce

• 4 cloves garlic, minced
• 2 onions, peeled and chopped
• 4 tablespoons olive oil
• 1 tablespoon flour
• 5 ripe tomatoes, peeled and chopped
• 2 cups fruity red wine, such as Cote de Provence
• A bouquet garni of 3 branches each of thyme, rosemary, parsley, and tarragon tied together with 2 cloves in cheesecloth
• Salt and freshly ground pepper to taste
• 1/3 cup black picholine olives, pitted and halved
• 1 tablespoon capers, drained
• 3 pounds grilled cod or tuna

1. Saute the garlic and the onions in the olive oil in a heavy soup pot until the onions are transparent.
2. Whisk in the flour until brown and smooth.
3. Add the tomatoes, wine, and 2 cups water.
4. Bring to a boil, then add the bouquet garni and a little salt and pepper.
5. Simmer slowly, uncovered, for about an hour, until the sauce is reduced by half.
6. Remove the bouquet garni, puree the tomatoes and onion in a food processor or blender, and return to the pot.
7. Add the picholine olives and capers.
8. Adjust the seasonings, and serve over grilled cod or tuna, or over pasta.

garlic, onions, olive oil, flour, tomatoes, fruity red wine, bouquet garni, salt, black picholine olives, capers, tuna

Taken from www.epicurious.com/recipes/food/views/grilled-cod-with-raito-sauce-373992 (may not work)