Fish Sauce With Lemon, Parsley, and Tomato
By: Anonymous
Published: Wednesday, December 30, 2009 - 11:16pm

Ingredients




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
teaspoon OR ¼  dried thyme
1 teaspoon fresh basil, minced
teaspoon OR ½  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

1 Heat oil in a large saucepan, then add shallots and saute, 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.