Recipe for Fish Sauce With Lemon, Parsley, And Tomato


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
1 or 1/4 teaspoon dried thyme
1 teaspoon fresh basil; minced
1 or 1/2 teaspoon dried basil
1 lb turbot; cut in chunks
1 or halibut or whiting filets
1 teaspoon lemon rind; grated
2 tablespoon lemon juice
1/4 cup fresh parsley; minced


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here