Recipes for the Web

Barrington Software Incorporated

POISSON A LA PROVENCALE

2 Pound(s) Fish fillets

2 Onions

3 Garlic cloves

11 Ounce(s) Fresh mushrooms

2 Tablespoon(s) Olive oil

2 Pound(s) Fresh tomatoes

-OR

1 Can(s) Peeled tomatoes with most

-of juice poured off (28 oz)

1 Fennel sprig

1 Bay leaf

Salt

Pepper

Tabasco sauce

1 Butter stick

1/4 Cup(s) Cognac (opt)

Chop finely the onions, garlic and 7 ounces of the mushrooms. Brown

onions in oil, then add garlic and saute briefly. Add mushrooms.

Saute 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 Tabasco. (Sauce can be made ahead and

refrigerated.)

Slice remaining mushrooms and saute for 3-5 minutes in approximately 2

tablespoons butter.

In a large saute pan, brown fish in butter. Pour warm cognac over

fish and flambe. Place fish in baking dish, pour sauce over and

garnish with sauteed mushrooms. Bake 15 minutes in a 400'F. oven.

Serve with rice.

Nutrition Analysis per Serving: 337 calories; 18 grams fat; 67.4

milligrams cholesterol; 170 milligrams sodium; 50% of calories from

fat.