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Osman's Flake with Vegetable Sauce


I  have chosen  shark fillet (also called flake) for this recipe. Shark fillet (from carpet, gummy, black tip, mako or school shark) is boneless, skinless and readily available. The quantities given in this recipe serve 4 people.

2 large carrots, chopped
2 cloves garlic, thinly sliced
6 baby onions, sliced
50mL olive oil
1/2 cup white wine
2 tins crushed tomatoes
700-800g flake fillet, cut into bite-sized pieces
1 tablespoon capers
1/4 cup small black olives (such as Kalamata)
1/4 cup parsley, chopped
1 teaspoon malt vinegar
1 teaspoon white sugar
freshly ground black pepper


1. Heat the olive oil in a non-stick pan and brown the carrots and onions. Add the garlic and saute for a further 1 minute only, otherwise the garlic may burn.
2. Pour in the wine and reduce until most of the liquid has evaporated.
3. Add the tomatoes, then simmer the mixture for 20 minutes to allow the flavours to develop.
4. Stir in the flake, followed by all the other ingredients. Simmer for 5 minutes. (Tip: do not overcook the fish.)

Serve with crusty bread.

"In the End, we will remember not the words of our enemies, but the silence of our friends."
- Martin Luther King Jr. (1929-1968)