| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 | c | White wine |
| 1 | c | Water |
| 2 | Bay leaves | |
| 1 | Onion — quartered | |
| 1/2 | ts | Thyme |
| 1/2 | ts | White peppercorns |
| 8 | Parsley sprigs | |
| 1/4 | ts | Red pepper flakes |
| 8 | oz | Tomato puree |
| 1/4 | ts | Saffron |
| 1 | Lemon juice — thinly | |
| Sliced | ||
| 4 | Flounder fillets |
INSTRUCTIONS
1. Place water, white wine, bay leaves and onion into large heavy skillet. Tie thyme, peppercorns and parsley in a layer of cheesecloth. Drop into wine mixture. 2. Bring mixture to a simmer over medium heat. Add the fish fillets. Cover skillet and continue to simmer 8-10 minutes or until fish is firm and flakes easily with a fork. Do not overcook. 3. Remove fish to a serving platter, using a slotted spoon. Remove cheesecloth bag, bay leaves and onion and discard. 4. Add tomato puree and red pepper flakes to liquid in skillet. Bring to a boil, stirring to mix well; boil until liquid is reduced by half. Add the saffron and 3 thin slices of lemon; boil 1 minute longer. 5. Spoon sauce over fish fillets and garnish with more thin lemon slices. Serve immediately. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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