Fish Sauce With Lemon, Parsley, And Tomato

Recipe Ingredients

1/4 cup	59ml	Olive oil
1/4 cup	36g / 1.3oz	Shallot - finely chopped
1/2 cup	118ml	Fish stock
1 cup	62g / 2.2oz	Tomatoes - chopped
1/2 teaspoon	2.5ml	Fresh thyme - chopped
		OR 1/4 teaspoon dried thyme
1 teaspoon	5ml	Fresh basil - minced
		OR 1/2 teaspoon dried basil
1 lb	454g / 16oz	Turbot - cut in chunks
		OR halibut or whiting filets
1 teaspoon	5ml	Lemon rind - grated
2 tablespoons	30ml	Lemon juice
1/4 cup	23g / 0.8oz	Fresh parsley - minced

Recipe Instructions

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.

Source:
Cooking Light, June 1995, page 121

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