Bring 1cm (1/2in) salted water to the boil in a medium saucepan. Chop broccoli into bite sized florettes. Slice the stems.

Boil / steam broccoli, covered, for 5 minutes. Drain and return the pan to the heat with the broccoli, stir in the fish, olives, chilli, butter and tomatoes.

Stir and cook until everything is hot. Remove from the heat. Taste and add a little more salt if needed.

Divide puttanesca between 2 bowls and drizzle over of your best extra virgin olive oil.