Poisson a la Provencale

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.