Ingredients
- 4 large potatoes, boil in their skin and crush them
- 600g fish fillets, cut into strips
- salt and white pepper, to taste
- 1 tsp brown sugar
- 300g canned organic tomato passata (pureed tomatoes)
- 1 bunch of parsley
- 2 pinches of oregano
- 2 tbsp white wine vinegar
- 1 chili pepper
- 6 fresh spring onions, finely sliced
- 2 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 2 anchovy fillets in oil
