| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Pasta, Sauces |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Shallot, finely chopped |
| 1/2 |
c |
Fish stock |
| 1 |
c |
Tomatoes, chopped |
| 1/2 |
t |
Fresh thyme, chopped |
|
|
Or 1/4 teaspoon dried thyme |
| 1 |
t |
Fresh basil, minced |
|
|
Or 1/2 teaspoon dried basil |
| 1 |
lb |
Turbot, cut in chunks |
|
|
Or halibut or whiting filets |
| 1 |
t |
Lemon rind, grated |
| 2 |
T |
Lemon juice |
| 1/4 |
c |
Fresh parsley, minced |
INSTRUCTIONS
Recipe by: Rodale's Basic Natural Foods Cookbook 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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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