Recipe - Ruggie De Poisson

1 kg Raw white fish; roughly
chopped
75 g Shrimp (optional; but super,
defrosted and drained)
2 cn Tomato and onion mix; or
fresh will be fine; but
more work
1 Chopped green pepper
2 Cloves garlic; crushed with
salt
A little finely chopped
ginger stem
1 Sprig thyme
A little salt to taste
A little sugar to counteract
the acid taste of tomato
1 tablespoon Worchester sauce
10 dr Tabasco
Milled black pepper
2 tablespoon Chopped parsley
300 ml Bechamel (white) sauce
Cheese; grated
Paprika
Toasted breadcrumbs

submitted by: PATERSON@pro.und.ac.za (Sally Paterson, Durban, South Africa)

My contribution for the month! This is a Mauritian dish and is delicious.

1. Heat the tomato and onion mix and add all the other ingredients except
the fish, sauce, cheese and breadcrumbs

2. Cook the mixture slowly for 10 minutes and then add the chopped raw fish
and cook for a further 10 minutes

3. Make the bechamel (white) sauce and add lots of grated cheese and a
little paprika and then add to fish mixture

4. Place the mixture in an ovenproof dish, sprinkle with more grated
cheese, parsley and toasted breadcrumbs and bake for 20 minutes then
grill until brown and bubbling. Serve with rice and tossed french salad and
garlic bread!

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 20 MAY 1996

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