I learned this dish from my father. We like to serve the fish and sauce piled on a piece of toasted Italian bread.
1 1/2 lbs halibut (or other meaty white fleshed fish like cod) cut into 2 to 3-inch pieces
Wash and cut the fish into 3-inch chunks.
Heat the oil in a large skillet over a medium heat. Add the onions and garlic and cook until the onions are soft, about 5 minutes. Turn the heat down to medium low. Add the tomatoes and cook until they break down, about 5 minutes. Add the mushrooms and salt to taste and cook 5 minutes, until the flavors meld.
Tuck the fish pieces into the sauce. Do not overlap the fish pieces. Grind black pepper onto the fish pieces, cover and cook until the fish separates easily when prodded with a fork, about 7 minutes.
Serve immediately garnished with parsley and a dribble of extra virgin olive oil, if you like.
© Eugenia Bone, 2011 - all rights reserved