Ruggie de poisson
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Raw white fish; roughly chopped |
| 75 | grams | Shrimp (optional; but super, defrosted and drained) |
| 2 | cans | Tomato and onion mix; or fresh will be fine; but more work |
| 1 | Chopped green pepper | |
| 2 | Cloves garlic; crushed with salt | |
| A little finely chopped ginger stem | ||
| 1 | Sprig thyme | |
| A little salt to taste | ||
| A little sugar to counteract the acid taste of tomato | ||
| 1 | tablespoon | Worchester sauce |
| 10 | drops | Tabasco |
| Milled black pepper | ||
| 2 | tablespoons | Chopped parsley |
| 300 | millilitres | Bechamel (white) sauce |
| Cheese; grated | ||
| Paprika | ||
| Toasted breadcrumbs | ||
Directions
submitted by: PATERSON@... (Sally Paterson, Durban, South Africa) My contribution for the month! This is a Mauritian dish and is delicious.
1. Heat the tomato and onion mix and add all the other ingredients except the fish, sauce, cheese and breadcrumbs 2. Cook the mixture slowly for 10 minutes and then add the chopped raw fish and cook for a further 10 minutes 3. Make the bechamel (white) sauce and add lots of grated cheese and a little paprika and then add to fish mixture 4. Place the mixture in an ovenproof dish, sprinkle with more grated cheese, parsley and toasted breadcrumbs and bake for 20 minutes - then grill until brown and bubbling. Serve with rice and tossed french salad and garlic bread!
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 20 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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