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| Poisson A La Provencale |
Ingredients
900 g fish fillets
2 onions
3 garlic cloves
310 g fresh mushrooms
2 tablespoons Olive oil
900 g fresh tomatoes
1 fennel sprig
1 bay leaf
pepper
tabasco sauce
1 butter stick 1/4 glass Cognac (opt)
salt
Cooking Instructions
First chop finely the onions, garlic and 200 grams of the mushrooms. Brown onions in oil, later add garlic and saute briefly. Add mushrooms. Saute briefly. Add tomatoes, fennel, bay leaf, salt and pepper. Simmer gently for ten minutes. Remove from heat and pass through a sieve optional food mill (not a food processor). Add a dash of Tabasco. (Sauce could be made ahead and refrigerated.) Slice remaining mushrooms and saute for five minutes in approximately two tablespoons butter. In a large saute pan, brown fish in butter. Pour warm cognac over fish and flambe. Place fish in baking dish, pour sauce over and garnish with sauteed mushrooms. Bake fifteen minutes in a 200 C. oven. Serve with rice. Enjoy.
Recipe From French Cuisine
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