BOB & LENORE's COOKBOOK

FISH IN A TOMATO JAM 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# halibut rockfish, snapper, 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.
Fenugreek oil – toast 1 TBS fenugreek and place into 6 TBS EVOO; steep 4 hours; strain and reserve for service

Ingredients:

TOMATO JAM
1 cup dried heirloom tomatoes*, crumbled
¼ cup EVOO
1 TBS reduced balsamic vinegar
1 TBS parsley, chopped
1 TBS shallots, minced
As needed sea salt and coriander

Method:

Place tomatoes in medium bowl and cover with boiling water; cover tightly with plastic film and steep for 30 minutes at room temperature; remove film and drain liquid, reserving; combine remaining ingredients and toss to incorporate; adjust seasoning; refrigerate so tomatoes have a chance to bloom; adjust consistency with reserved tomato water.

TO RECIPES

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