| Cuisine: French | Type: Main Course | Serves: 8 |
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Source:
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Sylvie Lallemand |
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Attributes:
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Healthy |
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Comments:
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Vegetarian choice for people who still eat fish. |
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Serving Suggestions:
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Ingredients:
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3 lbs. Chilean sea bass, monkfish, or other firm fleshed fish 2 onions, coursely chopped 2 cans (16 oz each) peeled tomatoes 1-1/2 cups coarsly chopped mushrooms 2 to 3 cloves chopped garlic 2 sprigs dried fennel 1 bay leaf 2 tbs. cognac Salt, pepper, hot pepper sauce |
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Instructions:
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Make a sauce: 1.Put the onions, garlic, and two-thirds of the mushrooms in a sauté pan. Cook a few minutes in vegetable oil. After softened, add the tomatoes, fennel, bay leaf, salt and pepper. Cook at a simmer for 15 minutes. Pass through a food mill (medium sized sieve). Add a dash of hot pepper sauce (or oil in which hot peppers marinade.) Taste for seasonings and adjust. Cook fish: 1. Brown the fish in a large pan in vegetable or sunflower oil 4-5 minutes per side. 2. Flambé with 2 tbs cognac. Move to a baking dish. 3. Saute remaining mushrooms in 1/4 cup of butter. 4. Put mushrooms over and around fish in baking dish. Pour on the sauce. Cook 15 minutes in a 400°F oven. 5. Serve with rice. |
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Related recipes:
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None |
2001-03-10