For the sauce:
Slice 4 spring onions into rounds and soften in 2 tablespoons of extra virgin olive oil in a frying pan over a gentle heat with the sliced chili pepper, then add the pureed tomatoes, anchovies, white wine vinegar, a pinch of salt, two pinches of turmeric, a pinch of oregano, a few leaves of parsley, a teaspoon of brown sugar, ½ glass of water and cook for 10 minutes.
For the fish:
Salt and pepper the fish strips and pan-sear on a cast iron pan.
Boil the potatoes in their skins, then crush them with one sharp press of your hand, with the skin on.
Season the potatoes with salt, pepper and turmeric and bake in the oven at 220° C for 15 minutes.
To serve, put the fish strips in the centre of the plate, cover with the tomato sauce, and garnish with the remaining spring onions thinly sliced and drizzle raw extra virgin olive oil.