Fish Sauce With Lemon, Parsley, And Tomato

Course : Fish
Serves: 1
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1/4 cup olive oil
1/4 cup shallot -- finely chopped
1/2 cup fish stock
1 cup tomatoes -- chopped
1/2 teaspoon fresh thyme -- chopped OR 1/4 teaspoon dried thyme
1 teaspoon fresh basil -- minced OR 1/2 teaspoon dried basil
1 pound turbot -- cut in chunks OR halibut or whiting filets
1 teaspoon lemon rind -- grated
2 tablespoons lemon juice
1/4 cup fresh parsley -- minced

Preparation / Directions:

Recipe by: Rodale's Basic Natural Foods Cookbook Heat oil in a large saucepan, then add shallots and sauté, 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

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