Fish Steaks with olives and capers

• 4 white fish steaks, about 5 oz each (we like cod or halibut)
• 23 cup fish stock or 23 cup white wine (or a mixture of both for poaching)
• 1 bay leaf
• 6 black peppercorns
• 1 teaspoon fine fresh lemon rind
• 1 (14 ounce) can diced tomatoes
• 1 -2 clove garlic, smashed
• 1 tablespoon anise-flavored liqueur (optional)
• 1 tablespoon drained capers
• 12 -16 stone free black olives
• salt and pepper
• parsley, chopped.

1. Tomato sauce: Place the diced tomatoes, garlic, liqueur, capers and olives in a saucepan.
2. Season to taste with salt and pepper and cook over low heat for about 15 minutes, stirring occasionally.
3. The fish: Place the fish in a fry pan, pour over the stock and/or wine and add the bay leaf, peppercorns and lemon rind.
4. Cover and simmer for 10 minutes or until fish flakes easily.
5. Using a slotted spoon, transfer the fish into a heated dish.
6. Strain the stock into the tomato sauce and boil to reduce slightly.
7. Season the sauce, pour it over the fish and serve immediately, sprinkled with chopped parsley.

white fish, fish stock, bay leaf, black peppercorns, lemon rind, tomatoes, clove garlic, aniseflavored liqueur, capers, black olives, salt, parsley

Taken from www.food.com/recipe/fish-steaks-with-olives-and-capers-72691 (may not work)