Heat 30ml (2 tbsp) olive oil in a non-stick frying pan over medium heat and fry the pieces of fish for a minute or two on each side or until they are nicely browned. Do this in two batches if necessary. Return all the fish to the pan, add the Pernod and flame or boil it until all the alcohol burns off. Add the fish and the Pernod juices to the tomato sauce along with the white wine and bay leaves. Simmer for 15 minutes. Season to taste and serve.
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