Recipe - Fish Sauce With Lemon Parsley And Tomato

One fourth cup Olive oil
One fourth cup Shallot; finely chopped
One half cup Fish stock
1 cup Tomatoes; chopped
One half teaspoon Fresh thyme; chopped
Or One fourth teaspoon dried thyme
1 teaspoon Fresh basil; minced
Or One half teaspoon dried basil
1 pound Turbot; cut in chunks
Or halibut or whiting filets
1 teaspoon Lemon rind; grated
2 tablespoon Lemon juice
One fourth cup Fresh parsley; minced

Recipe by: Rodale's Basic Natural Foods Cookbook Heat oil in a large
saucepan, then add shallots and saute, stirring constantly, until wilted.
Add stock, then cook for 1 minute. Stir in tomatoes, thyme, basil, and fish
and cook over medium heat for 7 to 8 minutes, or until fish is opaque. Add
lemon rind, lemon juice, and parsley Toss with hot pasta.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini