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CATEGORY CUISINE TAG YIELD
Seafood French French 8 Servings

INGREDIENTS

2 lb Fish fillets
2 Onions
3 Garlic cloves
11 oz Fresh mushrooms
2 T Olive oil
2 lb Fresh tomatoes
OR
1 Peeled tomatoes with most
of juice poured off 28
oz
1 Fennel sprig
1 Bay leaf
Salt
Pepper
Tabasco sauce
1 Butter stick
1/4 c Cognac, opt

INSTRUCTIONS

Chop finely the onions, garlic and 7 ounces of the mushrooms. Brown
onions in oil, then add garlic and saute briefly. Add mushrooms.  Saute
briefly.  Add tomatoes, fennel, bay leaf, salt and pepper. Simmer
gently for 10  minutes.  Remove from heat and pass through a sieve or
food mill (not a food  processor). Add a dash of Tabasco. (Sauce can be
made ahead and  refrigerated.)  Slice remaining mushrooms and saute for
3-5 minutes in approximately 2  tablespoons butter.  In a large saute
pan, brown fish in butter. Pour warm cognac over  fish and flambe.
Place fish in baking dish, pour sauce over and  garnish with sauteed
mushrooms. Bake 15 minutes in a 400'F. oven.  Serve with rice.
Nutrition Analysis per Serving: 337 calories; 18 grams fat; 67.4
milligrams cholesterol; 170 milligrams sodium; 50% of calories from
fat.  From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 321
Calories From Fat: 165
Total Fat: 18.7g
Cholesterol: 78.1mg
Sodium: 632mg
Potassium: 672.3mg
Carbohydrates: 9.5g
Fiber: 2.4g
Sugar: 4.8g
Protein: 29.5g


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