Perch Bouillabaisse Recipe
Ingredients
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Flour | 2 Tablespoon | |
| Margarine | 2 Tablespoon | |
| Tomato Paste | 2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Cloves | 8 | |
| Bay leaves | 2 | |
| Curry powder | 1 1/2 Teaspoon | |
| Cooking sherry | 1/2 Cup (16 tbs) | |
| Dash of tabasco sauce | ||
| Salt | 1/2 Teaspoon | |
| 4 lbs. perch fillets | ||
| Boiling water | 1 1/2 Quart | |
| Mushrooms | 1/2 Pound, sliced | |
Directions
Saute onions and garlic in margarine.
Stir in flour.
Add tomato paste, water, 4 cloves, bay leaves, curry, 1/4 cup sherry and tabasco sauce.
Simmer 30 minutes, then add salt, fish, remaining cloves and sherry to boiling liquid.
Simmer 15 minutes.
Add mushrooms and cook 5 minutes more.
Stir in flour.
Add tomato paste, water, 4 cloves, bay leaves, curry, 1/4 cup sherry and tabasco sauce.
Simmer 30 minutes, then add salt, fish, remaining cloves and sherry to boiling liquid.
Simmer 15 minutes.
Add mushrooms and cook 5 minutes more.
Chef
