Fish with Tomatoes and Wine

Ingredients

• Chop some onions
• and garlic very fine
• fry them in olive oil
• a few tomatoes scalded, peeled and sliced
• some salt
• black and red pepper
• black and red pepper
• thyme
• sweet bay
• parsley
• half a bottle of white wine
• enough water to cover the fish

Method

1. 1

   Chop onions and garlic finely, fry in olive oil until slightly colored.

2. 2

   Add fish cut into pieces, scalded and sliced tomatoes, salt, black and red pepper, thyme, sweet bay, parsley, and white wine.

3. 3

   Cover with enough water to submerge the fish.

4. 4

   Boil over a brisk fire for a quarter of an hour.

5. 5

   Serve fish on toasted bread with broth poured over.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 100. The excerpt below is the record exactly as published.

sweet bay, parsley and a little rie stirriug often to aroid scorching. Wheu well boiletj strain through a colander. After straining, put bac! to the flre and season to taste. Put the stuffed head înto the oven nntil brown. When readj to serve, po them and the tails in a soup dish and pour the soup ove them. Before serrlng, add a little butter and nntm^ stirring until the butter is mèlted. BODILLfi-ABAJSSB. Chop some onions and garlic very fine, fry them it olive oil, and when slightly colored add some fish coi up in alicea; also a few tomatoes scalded, peeled anc sliced, Bome sait, black and red pepper, thyme, sweet bay, parsley, and half a bottle of white wine, and enougl water to cover the fish

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