| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Spanish | * spanish, Ocean fish | 6 | Servings |
INGREDIENTS
| 6 | Halibut, thick slices | |
| or other white fish about | ||
| 1 1/2 | ||
| 1 | Large Onion, chopped |
INSTRUCTIONS
large Garlic cloves -- minced 3 large Red peppers -- seeded and minced 1/2 large Lemon - juice only 1 Bay leaf 5 tablespoons Olive oil Salt and pepper -- to taste Heat olive oil in frying pan. Brown onion and garlic. Fry peppers until mixture reduces to a pulp. Sprinkle fish slices with salt, put in baking dish greased with olive oil. Pour lemon juice and a thin stream of olive oil over fish and bake in preheated 325 degree oven, basting occasionally. When pepper-onion-garlic mixture has reduced to a pulp, add a little of the juice from the baking fish, season with salt and pepper, add bay leaf, and continue cooking the puree another 5 minutes. Pass it through a sieve, cover the fish with the puree, and continue baking until fish is done (a total of 20 to 30 minutes). Comments: You can increase the quantity of the puree by the addition of fish stock if you choose. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c) 1969 Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on 01-22-1995 Recipe by: Barbara Norman - "The Spanish Cookbook" Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997
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