Ingredients:
200g (7 oz) fresh tomatoes, blanched, peeled and chopped
6 medium-sized herring, cleaned and scaled
1 tbsp butter
1 small onion, finely chopped
2 rashers (slices) of bacon, finely diced
1 tsp anchovy essence
2 tbsp fresh breadcrumbs
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a pan, add the onion and fry for about 5 minutes, or until soft but not coloured. Add the diced bacon and cook, stirring frequently, for 2 minutes more. Add the tomatoes, bring to a simmer and cook for 15 minutes.
Season the mixture to taste with salt and black pepper then take off the heat.
Spread the anchovy essence over the herring and arrange them in a shallow, oven-proof, dish. Pour over the tomato sauce then sprinkle the breadcrumbs over the top. Transfer the dish to an oven pre-heated to 180ºC (360ºF) and bake for about 20 minutes or until the fish are cooked and the top of the dish is golden brown.
Serve hot, accompanied by mashed potatoes.
