Dogfish with a Piquant Tomato Sauce

• 4 logs of dogfish, about 5 oz (150 g) each
• Fish stock for poaching

Poach the dogfish for 10-15 minutes in the stock. Remove and keep warm.

Into another pan put the tomato sauce with 6 tablespoons of the stock, the harissa or chilli sauce, and basil. (Harissa, a chilli paste from North Africa, is an enormously useful ingredient which you’ll find in good delicatessens and health food shops.) Bring to the boil and reduce by about one-third,