By Mark Hix
This dish does bear an obvious resemblance to those rather grim canned pilchards in tomato sauce, but the combination is a good one, and the acidity of the tomato just cuts that oiliness of the fish to produce a snack or supper dish that is both satisfying and healthy.
Gently cook the shallots in the oil for 2-3 minutes without allowing them to colour. Add the tomatoes, vinegar and parsley, season and simmer for another couple of minutes. Take off the heat and set aside.