BOB & LENORE's COOKBOOK

FRESH FISH IN A TOMATO JAM BROTH

Barrumundi (American farm raised white fish from Australia) or Rockfish works well in this broth

Ingredients:

3 TBS EVOO
4 shallots, minced
3 cloves garlic, sliced
1 cup reconstituted tomatoes, chopped
1 TBS paprika
2 tsp dried oregano
Dash sea salt and coriander 2 TBS parsley, chopped
¼ cup white wine
½ cup chicken stock
2# barramundi, cut into 4 oz pieces
1 TBS EVOO
1 TBS Balsamic vinegar

Method:

Heat oil in a large sauté pan over medium high heat; add shallots and garlic; cook until aromatic; add tomatoes, parsley and spices; fry stirring frequently until deeply browned about 2-3 minutes; add wine and stock; bring to a simmer; add fish into pan and cook 3 minutes; finish with oil and balsamic and serve.

Ingredients:

*Fenugreek oil – toast 1 TBS fenugreek and place into 6 TBS EVOO; steep 4 hours; strain and reserve for service.

TO RECIPES

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