Clean, dry and lightly flour the fish. Heat the oil in a large pan, add the crushed garlic and drained anchovies and cook over a medium heat until the garlic is lightly browned. Add the fish and cook for a few minutes, turning once.
Add the chopped, drained tomatoes along with the halved, stoned olives. Continue to cook, adding fish stock from time to time for about 30 minutes, until the fish is cooked and the sauce is well thickened.
Season with salt and pepper and sprinkle with parsley a few minutes before the end of the cooking time. Serve the fish with the garlic sauce poured over. If desired, accompany with bread rubbed with garlic, sprinkled with oil and toasted in the oven.
PREPRATION TIME: 40 minutes
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