Pike with Red Pepper Sauce

• 4 fillets of pike, skinned
• 1 medium red pepper, depithed, seeded and cut into 4
• 1 teaspoon tomat

Boil the red pepper and purée it. Add the tomato purée and set aside.

Mix the wine with the water, add the bay leaf, garlic, parsley, onion and a pinch of salt. Pour over the pike fillets and simmer gently for 10 to 15 minutes till the fillets are cooked. Remove the fillets to a serving dish and keep warm.

Take ⅓ of the poaching liquid, including the onion etc, and transfer to a