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Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 1/4 cup 36g / 1 1/3oz Shallot - finely chopped

  3. 1/2 cup 118ml Fish stock

  4. 1 cup 62g / 2 1/5oz Tomatoes - chopped

  5. 1/2 teaspoon 2 1/2ml Fresh thyme - chopped

  6. OR 1/4 teaspoon dried thyme

  7. 1 teaspoon 5ml Fresh basil - minced

  8. OR 1/2 teaspoon dried basil

  9. 1 lb 454g / 16oz Turbot - cut in chunks

  10. OR halibut or whiting filets

  11. 1 teaspoon 5ml Lemon rind - grated

  12. 2 tablespoons 30ml Lemon juice

  13. 1/4 cup 23g / 0.8oz Fresh parsley - minced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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