kawahagi in umido - Southern Ocean Express

Ingredients

• 2 x kawahagi trunks skinned and gutted and cut into 8 pieces (on the bone)
• 1 red onion peeled and sliced
• 1 small celery stick sliced
• 1/2 small bulb fennel sliced
• 2 clove garlic finely chopped
• 1 small hot birdseye chilli chopped
• 200g tomato passata
• 1 punnet cherry tomatoes cut in half
• 100ml red wine
• 100g Kalamata olives
• 100g flour
• 1 sprig fennel herb
• 2 sprigs picked basil
• olive oil
• celery salt
• pepper