Fish Sauce with Lemon, Parsley, and Tomato
| Yield: | 1 Servings |
| Categories: | Fish, Pasta, Sauces |
| 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 |
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