| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Spanish |
* spanish, Ocean fish |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
Halibut, thick slices |
|
|
(or other white fish), about 1 1/2 |
| 1 |
|
Large Onion — chopped |
|
1 |
Bay leaf |
|
5 |
tablespoons Olive oil Salt and pepper — to taste |
INSTRUCTIONS
3 large Garlic cloves -- minced 3 large Red peppers -- seeded and minced
1/2 large Lemon - juice only
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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