2 medium ripe tomatoes (12 ounces)
3 tablespoons olive oil, preferably Portuguese
2 bay leaves
3 whole allspice berries, cracked and finely chopped
3 or 4 cloves garlic, minced
1 medium green bell pepper (about 6 ounces), thinly sliced
1 medium onion (about 6 ounces), thinly sliced
1/4 cup dry white wine
1/2 cup small black Portuguese or nicoise olives, pitted and rinsed
Kosher or sea salt and freshly ground black pepper
1/4 cup olive oil, preferably Portuguese
1 1/2 to 2-pounds hake fillets, trimmed, deboned and skinned; cut into 4 (6 to 8-ounce) portions
Kosher or sea salt freshly ground black pepper
2 cups cornmeal
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