| 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 |
ts |
Fresh thyme; chopped |
|
|
Or 1/4 teaspoon dried thyme |
| 1 |
ts |
Fresh basil; minced |
|
|
Or 1/2 teaspoon dried basil |
| 1 |
lb |
Turbot; cut in chunks |
|
|
Or halibut or whiting filets |
| 1 |
ts |
Lemon rind; grated |
| 2 |
tb |
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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