Fish Sauce With Lemon, Parsley, And Tomato Recipe - Cooking Index
Fish Sauce With Lemon, Parsley, And Tomato Recipe - Cooking Index
| 1/4 cup | Olive oil | |
| 1/4 cup | Shallot - finely chopped | |
| 1/2 cup | Fish stock | |
| 1 cup | Tomatoes - chopped | |
| 1/2 teaspoon | Fresh thyme - chopped | |
| OR 1/4 teaspoon dried thyme | ||
| 1 teaspoon | Fresh basil - minced | |
| OR 1/2 teaspoon dried basil | ||
| 1 lb | Turbot - cut in chunks | |
| OR halibut or whiting filets | ||
| 1 teaspoon | Lemon rind - grated | |
| 2 tablespoons | Lemon juice | |
| 1/4 cup | Fresh parsley - minced |
Recipe by: Rodale's Basic Natural Foods Cookbook Heat oil in a large saucepan, then add shallots and saute, stirring constantly, until wilted. Add stock, then cook for 1 minute.
Stir in tomatoes, thyme, basil, and fish and cook over medium heat for 7 to 8 minutes, or until fish is opaque. Add lemon rind, lemon juice, and parsley Toss with hot pasta.
Source:
Cooking Light, June 1995, page 121
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