Preparation:
* Note: Good with fillets or thin steaks of white-meat fish. Also good with swordfish and salmon.
Grease a large skillet with 1 tablespoon butter. Lay fish in skillet. Add clam juice, wine, tomatoes, chopped parsley, scallions, salt, sprigs of parsley, thyme, and bay leaf. Cover. Cook over medium flame for 15 minutes. Discard parsley sprigs and bay leaf. Remove fish to heated serving dish and keep warm. Raise heat under skillet and cook, without allowing to boil, until liquid is reduced to approximately 3 tablespoons. Off fire, add pepper and remaining butter cut into small pieces. Stir until well blended. Pour sauce over fish. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
