Preparation:
Cut fish into cubes. Place half the fish in a Dutch oven with a tight
fitting
lid. Sprinkle half of the
salt, pepper, crushed pepper, garlic and chopped vegetables over fish. Pour
one can of tomato
sauce over all, then repeat layers. Add thyme, bay leaf, and lemon. Cover
and place over low
heat and cook slowly for 40 minutes or until fish flakes with a fork. Shake
pot often to keep from
sticking, but do not stir or you will break up the fish. When done, correct
the seasonings. Serve
over hot cooked rice or spiral pasta. |
