20 milliliters Garlic
1 Onion — chopped
10 ounces Frozen artichoke hearts
2 tablespoons Olive oil
14 ounces Stewed tomatoes
1/4 cup Dry white wine
1 teaspoon Dried oregano
Salt and pepper 1 tablespoon Black olive paste
4 Tuna — swordfish or halibut
Chop garlic, onion and artichokes. Heat the olive oil in a deep skillet over med. heat. Add the garlic and onion and saute stirring on occasion, until the onion is translucent, about 5 minutes. Add the artichokes, tomatoes, white wine and oregano. Bring the liquid to a simmer and season to taste with salt and pepper. Cook, covered for about 15 minutes. Stir in the olive paste and set fish on top. Cover skillet and simmer until the fish is cooked, 5-10 minutes.