Fish with Tomatoes

Ingredients

• 1 oz. salt
• 6 oz. butter
• oz. flour
• 2 oz. chopped onion
• A pinch of pepper
• teaspoonful Liebig's Meat Extract
• 3 tablespoonsful water
• 1 tablespoonful chopped parsley
• 2 tablespoonsful tomato pur

Method

1. 1

   Clean the fish well, dry it thoroughly, cut it up into medium-sized pieces, rub over well with salt and pepper, and stand in a cool place for about 10 minutes.

2. 2

   Mix the butter, flour, onion, and parsley well together to a stiff paste.

3. 3

   Cover the bottom of a stewpan with small lumps of this paste.

4. 4

   Pour a third of the tomato purée over them, then put in the pieces of fish and cover with the remainder of the purée.

5. 5

   Pour over this the water with the dissolved Meat Extract, cover tightly and boil for 30 minutes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 17. The excerpt below is the record exactly as published.

Fish wfth Tomatoes.) For 8 Persons, Time of Preparation : i^ hour. 4^ lbs. fish (haddock, cod, gurnet, etc.). 1 oz. salt. 6 oz. butter. \ oz. flour. 2 oz. chopped onion. A pinch of pepper. \ teaspoonful Liebig's Meat Extract, dissolved in 3 tablespoonsful water. 1 tablespoonful chopped parsley. 2 tablespoonsful tomato pur

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