Preparation:
* Note: Good with firm-meat fish: Swordfish, tuna fish, salmon, etc.
Oil a large skillet. Place fish in skillet. Add tomatoes, fennel, thyme, bay leaf, garlic, peppercorns, salt, and saffron. Add wine.
Bring to boil. Cover and simmer for 10 minutes, or until fish is well cooked but still firm. Cool fish in cooking liquid.
Serve fish cold with 4 to 6 tablespoons of cooking liquid. Garnish with thin slices of lemon.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
