Thanks, hope you enjoy!

Thanks, it really works well and it's great that you can vary the fish as well.

Thanks, we are really lucky to have access to some fantastic fish here.

Thanks April, anchovies seem to be something I use a bit then not for ages but they are so good!

Thanks Sneha, I agree there are always lots of great dishes in the group.

Thanks Michelle, and thanks for hosting this week.

Thanks Sid, I do think it could work with shrimp, it would just be a bit different texturally. Plus unless you got shell-on and then made stock with the shells (which does work well, I have done it in another recipe - a Catalan fish stew!) I'd say use part fish stock and a bit of white wine in the places where it says to add to the sauce etc.

Thanks so much Karen, and thanks for joining in the fun!

Thanks Wendy, yes I think shellfish would probably work too, although there is something nice about the fish breaking up in to smaller pieces and almost melting into the sauce that shellfish wouldn't do (but flavor-wise, no problem). Thanks for joining in the theme!