"When the going gets weird, the weird turn pro." Hunter S. Thompson

Mediterranean Fish Crumble

Serves four (or two small Gang members).

Ingredients

• 1tbsp rapeseed oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium courgette, diced
• 1tbsp tomato puree
• 400g tin chopped tomatoes
• 75g pitted block olives, roughly chopped
• 1tbsp capers
• 2000ml fish stock
• 75g fresh brown breadcrumbs
• 50g mature cheddar cheese, grated
• 15g pinenuts
• 25g butter
• 400g white fish fillets
• Small handful fresh basil, roughly chopped

Method

1. Heat the oil in a pan and add the onion and garlic. Cover and cook gently for 10 minutes. Stir in the courgette, tomato puree, tomatoes, olives, capers and fish stock. Bring to the boil, then simmer for 10 minutes until liquid reduces and the sause thickens slightly.
2. Preheat the oven to 200 degress C. Make a crumble topping by mixing together the breadcrumbs, cheese, pinenuts and butter. Season and set aside.
3. Add the fish and basil to the sauce and cook for a few more minutes until the fish begins to flake. Use a spoon to break it up a little more, then place the mixture in a ovenproof dish. Sprinkle over the crumble topping. Bake for 20-25 minutes until piping hot and the crumble is golden. Serve immediately.