MOKI AND TOMATO— NEW ZEALAND

Ingredients

• a pound and a half of moki (or substitute halibut)
• a tablespoon of butter
• four sliced tomatoes
• a tablespoon of flour
• a little salt
• white pepper
• cayenne

Method

1. 1

   Cut the fish in nice pieces; slice an onion and fry in butter without browning.

2. 2

   Add sliced tomatoes and sprinkle with flour, salt, white pepper, and cayenne.

3. 3

   Simmer until soft, then lay the fish on top, cover, and cook gently until done.

4. 4

   Remove the fish to a hot dish, pass the sauce through a sieve, heat again, and pour over the fish.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 17. The excerpt below is the record exactly as published.

MOKI AND TOMATO— NEW ZEALAND Cut a pound and a half of moki (or substitute halibut) in nice pieces ; slice an onion very fine and fry, without browning, in a tablespoon of butter, then add four sliced tomatoes and sprinkle with a tablespoon of flour, a little salt, white pepper and cayenne

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