Poisson A La Provencale

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Title: POISSON A LA PROVENCALE
Categories: French
Yield: 8 servings

2 lb Fish fillets
2 Onions
3 Garlic cloves
11 oz Fresh mushrooms
2 tb Olive oil
2 lb Fresh tomatoes
-OR
1 cn Peeled tomatoes with most
-of juice poured off (28 oz)
1 Fennel sprig
1 Bay leaf
Salt
Pepper
Tabasco sauce
1 Butter stick
1/4 c Cognac (opt)

Chop finely the onions, garlic and 7 ounces of the mushrooms. Brown onions
in oil, then add garlic and saute briefly. Add mushrooms. Saute briefly.

Add tomatoes, fennel, bay leaf, salt and pepper. Simmer gently for 10
minutes.

Remove from heat and pass through a sieve or food mill (not a food
processor). Add a dash of Tabasco. (Sauce can be made ahead and
refrigerated.)

Slice remaining mushrooms and saute for 3-5 minutes in approximately 2
tablespoons butter.

In a large saute pan, brown fish in butter. Pour warm cognac over fish and
flambe. Place fish in baking dish, pour sauce over and garnish with sauteed
mushrooms. Bake 15 minutes in a 400'F. oven.

Serve with rice.

Nutrition Analysis per Serving: 337 calories; 18 grams fat; 67.4 milligrams
cholesterol; 170 milligrams sodium; 50% of calories from fat.

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