Fish, Hawaiian Style

Ingredients

• a three-pound haddock
• four tablespoonfuls of olive oil or butter
• two good-sized potatoes
• half a can of tomatoes
• a large onion
• a clove of garlic
• a saltspoonful of ground cloves
• a bay leaf
• a level teaspoonful of salt
• a dash of cayenne
• a rounding tablespoonful of butter

Method

1. 1

   Clean and season haddock.

2. 2

   Heat oil or butter in a pan, brown fish, then bake slowly for 30 minutes.

3. 3

   Cook potatoes, tomatoes, onion, garlic, cloves, and bay leaf for 5 minutes, then strain.

4. 4

   Add salt, cayenne, chili, and butter to the mixture.

5. 5

   Serve over fish with boiled potatoes.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 6. The excerpt below is the record exactly as published.

FISH, HAWAIIAN STYLE Clean, wash and dry a three-pound haddock, and dust it with salt and pepper. Put four table- spoonfuls of olive oil or butter in a shallow bak- ing-pan. When hot drop in th^ fish; brown on both sides, then place it in a hot oven and cook slowly for thirty minutes, turning once. While this is cooking put two good-sized potatoes that have been peeled, half a can of tomatoes, a large onion grated, a clove of garlic mashed, a salt- spoonful of ground cloves, and a bay leaf in a saucepan; cook for five minutes and press through a sieve. Add a level teaspoonful of salt, a dash of cayenne, one sweet chilli chopped fine, and a rounding tablespoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.