Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Olive oil |
¼ cup | Shallot; finely chopped |
½ cup | Fish stock |
1 cup | Tomatoes; chopped |
½ teaspoon | Fresh thyme; chopped |
\N \N | Or 1/4 teaspoon dried thyme |
1 teaspoon | Fresh basil; minced |
\N \N | Or 1/2 teaspoon dried basil |
1 pounds | Turbot; cut in chunks |
\N \N | Or halibut or whiting filets |
1 teaspoon | Lemon rind; grated |
2 tablespoons | Lemon juice |
¼ 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.