FISH PROVENCALE

Fish Provencale image

This is a family favourite from an old BH&G cookbook. I normally use sole, but you can substitute with whatever fish you prefer or is available.

Provided by CountryLady

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

6 fish fillets, fresh or frozen
salt
paprika
1/4 cup chopped onion
1 clove garlic, minced
1 cup sliced mushrooms (or 1 small can, drained)
1 tablespoon butter or 1 tablespoon margarine
1/2 cup dry white wine
2 tomatoes, peeled,seeded & coarsely chopped or 1 (16 ounce) can tomatoes, drained & chopped
2 tablespoons parsley
1 teaspoon sugar
1 teaspoon instant vegetable bouillon granules
2 teaspoons cornstarch
1 tablespoon cold water

Steps:

Thaw fish, if frozen.
Sprinkle each fillet with salt& pepper.
Roll up fillets& secure with tooth pick.
Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes.
Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil.
Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily.
Remove fish to a platter, cover& keep warm.
Boil skillet mixture, uncovered, til reduced to about 1 1/2 cups.
Combine water& corn starch& add to skillet.
Cook, stirring constantly,'til mixture is thickened& bubbly.
Spoon sauce over fish.

*** Explore more Fish Provencale Recipes »

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