Recipe - Swordfish Provencale

1 Steak 22 One half pounds
One fourth cup Oil olive
Salt to taste
Pepper to taste
1 Onion medium chopped
One half Pepper green chopped
4 Tomatoes peeled chopped
6 Mushrooms cut or sliced up
1 Garlic clove chopped
1 Bouquet garni
One half cup Wine white or One fourth cup lemon jc
Stock fish to cover fish
1 tablespoon Flour
2 tablespoon Butter

For Bouquet garni wrap 3 sprigs parsley, 1 bayleaf, 1 celery stalk cut or sliced up ,
and pinch of tyme in cheesecloth. Tie shut. In an ovenproof casserole
brown the swordfish in the olive oil. Season with salt and pepper then add
the onion, green pepper, tomatoes, mushrooms, and garlic. Saute for 10
minutes. Add the fish stock (or water) to cover the fish then add the wine
or lemon juice, and the bouquet garni. Cover and bake for 3540 minutes at
350/F. Can also be simmered on the top of the stove 3540 minutes. When
fish flakes easily, remove from casserole and keep warm. Remove bouquet
garni then boil liquid to reduce by one half. Blend the flour and butter
and whisk into liquid to thicken. Correct seasoning with salt and pepper.
Pour the sauce over the swordfish to serve and garnish with minced pimentos
and capers.

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