This recipe originates from Constance Spry and has been a great favourite for many years. I have adapted it slightly by omitting the flour, which I find unnecessary. For the oil, Constance Spry suggests ‘good’ oil; of course these days this would mean olive oil. When her book was written, you could probably only buy olive oil in tiny bottles, from Boots the chemist. The recipe uses a huge amount of garlic, plenty of spice and some red wine. Hake, and perhaps cod, are about the only fish tha