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Poisson a la Provencale

  • 8servings
  • 60minutes
  • 300calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, D
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds fish fillets

  2. 2 each onions

  3. 3 cloves garlic

  4. 11 ounces mushrooms fresh

  5. 2 tablespoons olive oil

  6. 2 pounds tomatoes or 1 can peeled tomatoes with most of juice poured off

  7. 1 each fennel bulb sprig

  8. 1 each bay leaf

  9. 1 x salt

  10. 1 x black pepper

  11. 1 x red hot pepper sauce (eg. Tabasco)

  12. 1 stick butter

  13. 1/4 cup cognac optional*

Instructions Jump to Ingredients ↑

  1. Chop finely the onions, garlic and 7 ounces of the mushrooms.

  2. Brown onions in oil, then add garlic and sauté briefly.

  3. Add mushrooms. Saute briefly.

  4. Add tomatoes, fennel, bay leaf, salt and pepper.

  5. Simmer gently for 10 minutes.

  6. Remove from heat and pass through a sieve or food mill (not a food processor).

  7. Add a dash of hot sauce. (Sauce can be made ahead and refrigerated.)

  8. Slice remaining mushrooms and sauté for 3-5 minutes in approximately 2 tablespoons butter.

  9. In a large sauté pan, brown fish in butter.

  10. Pour warm cognac over fish and flambe.

  11. Place fish in baking dish, pour sauce over and garnish with sautéed mushrooms.

  12. Bake 15 minutes in a 400 degrees F oven .

  13. Serve with rice.

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