Fish cooked in tomato water

Yield: 4 servings

Measure Ingredient
3 pounds Trout, Bass, Bluefish, Carp, Pike, Perch, Haddock or Mackerel
\N \N Clarified Butter
2 pounds Red, RIPE Tomatoes
\N \N Coarse Ground Salt
\N \N Lemon Thyme
\N \N Basil
12 \N Cherry Tomatoes



Preheat the oven to 325 degrees. Core and chop the first measure of tomatoes. Puree in a food processor. Pour into a cheesecloth and tie the top closed. Place the cheesecloth in a colander over a large bowl. Collect the drippings in the bowl for 2 to 3 hours. Scale and clean the fish. Rub both side of the fish generously with clarified butter. Place the fish on a greased oven proof baking dish. Bake until the fish is done (about 30 minutes), basting frequently with clarified butter. Pour the collected tomato water into a soup pot.

Add lemon thyme and basil to taste. Bring to a boil. Remove from the heat. Cut the cherry tomatoes in half and add to the soup. Add the fish. Serve.

From: Joel Ehrlich

Submitted By JIM WELLER On 07-26-95

Similar recipes