Subj : Fish Cooked In Tomato Water
To   : All
From : Ben Collver
Date : Sun Aug 24 2025 10:46 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fish Cooked In Tomato Water
Categories: Seafood
     Yield: 4 Servings

     2 lb Ripe red tomatoes
          Coarse ground salt
     3 lb Fish (trout, bass,
          - bluefish, carp, pike,
          - perch, haddock, or
          - mackerel)
          Clarified butter
          Lemon thyme
          Basil
    12    Cherry tomatoes

 Core and chop the 2 lb ripe tomatoes. Sprinkle liberally with coarse
 ground salt. Puree in a food processor, then pour puree into a
 cheesecloth and tie the top closed. Place the cheesecloth in a
 colander over a large bowl and collect the drippings for 2 to 3 hours.

 Preheat the oven to 325?F.

 Scale and clean the fish, and rub both sides of the fish generously
 with clarified butter. Place the fish on a greased oven proof baking
 dish. Bake at 325?F until the fish is done, about 30 minutes,
 basting frequently with clarified butter. Pour the collected tomato
 water into a soup pot. Add lemon thyme and basil to taste. Bring to a
 boil, then remove from the heat. Cut the cherry tomatoes in half and
 add to the soup. Add the fish and serve.

 Recipe by Chef David Bouley

 Posted by: Joel Ehrlich

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