Fish Sauce With Lemon, Parsley, and Tomato

Photo: flickr user avlxyz

Ingredients

1/4 cup olive oil

1/4 cup shallot, finely chopped

1/2 cup fish stock

1 cup tomatoes, chopped

1/2 teaspoon fresh thyme, chopped

teaspoon OR ¼ dried thyme

1 teaspoon fresh basil, minced

teaspoon OR ½ dried basil

1 pound turbot, cut in chunks

OR halibut or whiting filets

1 teaspoon lemon rind, grated

2 tablespoons lemon juice

1/4 cup fresh parsley, minced

Preparation

Heat oil in a large saucepan, then add shallots and saute, stirring constantly, until wilted. Add stock, then cook for 1 minute. Stir in tomatoes, thyme, basil, and fish and cook over medium heat for 7 to 8 minutes, or until fish is opaque. Add lemon rind, lemon juice, and parsley. Toss with hot pasta.