Sardinian red mullet
Put the sultanas in a bowl. Pour the red wine over them, and leave to soak for 10 minutes.
Heat the oil in a large frying pan. Add the onions and sauté for 2 minutes. Add the courgette to the pan, and sauté for a further 3 minutes or until they are tender.
Using a zester, pare long, thin strips from one of the oranges. Using a sharp knife, remove all the peel and pith from both oranges, then segment them by slicing between the membrane.
Add the orange zest to the frying pan. Add the wine-soaked sultanas and any liquid, the mullet and the anchovies to the pan. Leave to simmer for 10–15 minutes until the fish is cooked through. Stir in the oregano and orange segments, set aside and leave to cool.
Put the mixture in a large bowl and leave to chill, covered, in the refrigerator for at least 2 hours. Transfer to serving plates, and serve.