Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 tablespoons butter

  3. 1 1/2 pounds fish fillets or steaks --see note

  4. 1/4 cup bottled clam juice

  5. 1/2 cup dry white wine

  6. 1/2 cup canned tomatoes -- drained and mashed

  7. 2 tablespoons chopped parsley

  8. 1/2 teaspoon salt

  9. 3 tablespoons chopped scallions -- white part only

  10. 2 sprigs parsley

  11. 1 pinch thyme

  12. 1 bay leaf

  13. 1/4 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. * Note: Good with fillets or thin steaks of white-meat fish. Also good with swordfish and salmon.

  2. Grease a large skillet with 1 tablespoon butter. Lay fish in skillet. Add clam juice, wine, tomatoes, chopped parsley, scallions, salt, sprigs of parsley, thyme, and bay leaf. Cover. Cook over medium flame for 15 minutes. Discard parsley sprigs and bay leaf. Remove fish to heated serving dish and keep warm. Raise heat under skillet and cook, without allowing to boil, until liquid is reduced to approximately 3 tablespoons. Off fire, add pepper and remaining butter cut into small pieces. Stir until well blended. Pour sauce over fish. Serve hot.

  3. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin


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