3/4 cup flour
2 teaspoons herbed sea salt (available @ Dirk's)
2 pounds marlin, cut into strips
1 tablespoon fresh garlic, chopped
4 cups sweet onion, diced
2 pounds mushrooms, sliced (any variety)
2 2 ounce cans flat anchovy fillets in olive oil
4 tablespoons canola oil, divided
4 teaspoons kosher salt
4 teaspoons black pepper
3 tablespoons tomato paste
1 tablespoon worcestershire sauce
1/2 cup red wine
3 cups vegetable broth (we prefer Imagine Brand-No Chick Broth)
1 1/2 cups light sour cream
Put flour and herbed salt in plastic bag. Add strips of fish, coat well.
Pour 2 tablespoons of canola oil in dutch oven, heat over medium heat. Brown fish in two batches, adding remainder of oil after first batch. Cook each batch about one minute per side. Remove to a plate.
Add onions, garlic, and anchovies, including the oil in the can, to same pan. Saute over low heat pressing anchovies until they disintegrate into oil. Add mushrooms, saute 5 minutes, add tomato paste, worcestershire, vegetable broth, wine, salt and pepper. Bring to a boil, reduce heat to low, simmer about 10 minutes.
Add fish and simmer 5 minutes. Add sour cream. Stir well, taste and adjust seasonings if necessary. Serve over buttered egg noodles.
Serves 6 people. Enjoy!