Fish sauce with lemon~ parsley~ & tomato
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| ¼ | cup | Shallot; finely chopped |
| ½ | cup | Fish stock |
| 1 | cup | Tomatoes; chopped |
| ½ | teaspoon | Fresh thyme; chopped |
| Or 1/4 teaspoon dried thyme | ||
| 1 | teaspoon | Fresh basil; minced |
| Or 1/2 teaspoon dried basil | ||
| 1 | pounds | Turbot; cut in chunks |
| Or halibut or whiting filets | ||
| 1 | teaspoon | Lemon rind; grated |
| 2 | tablespoons | Lemon juice |
| ¼ | cup | Fresh parsley; minced |
Directions
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.