Poisson a la Provencale
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
fish fillets
|
|
| 2 | each |
onions
|
|
| 3 | cloves |
garlic
|
|
| 11 | ounces |
mushrooms
fresh |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | pounds |
tomatoes
or 1 can peeled tomatoes with most of juice poured off |
|
| 1 | each |
fennel bulb
sprig |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
red hot pepper sauce
|
*
|
| 1 | stick |
butter
|
|
| ¼ | cup |
cognac
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
fish fillets
|
|
| 2 | each |
onions
|
|
| 3 | cloves |
garlic
|
|
| 317.9 | ml/g |
mushrooms
fresh |
|
| 3E+1 | ml |
olive oil
|
|
| 907.2 | g |
tomatoes
or 1 can peeled tomatoes with most of juice poured off |
|
| 1 | each |
fennel bulb
sprig |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
red hot pepper sauce
|
*
|
| 113 | g |
butter
|
|
| 59 | ml |
cognac
optional |
*
|
Directions
Chop finely the onions, garlic and 7 ounces of the mushrooms.
Brown onions in oil, then add garlic and sauté briefly.
Add mushrooms. Sauté briefly.
Add tomatoes, fennel, bay leaf, salt and pepper.
Simmer gently for 10 minutes.
Remove from heat and pass through a sieve or food mill (not a food processor).
Add a dash of hot sauce. (Sauce can be made ahead and refrigerated.)
Slice remaining mushrooms and sauté for 3 to 5 minutes in approximately 2 tablespoons butter.
In a large sauté pan, brown fish in butter.
Pour warm cognac over fish and flambe.
Place fish in baking dish , pour sauce over and garnish with sautéed mushrooms.
Bake 15 minutes in a 400℉ (200℃) oven.
Serve with rice.
