Recipe: Fish Sauce with Lemon, Parsley, and Tomato

Fish Sauce with Lemon, Parsley, and Tomato
Source: Rodale's Basic Natural Foods Cookbook
Yields 3 cups

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 or 1/4 teaspoon dried thyme
1 teaspoon fresh basil - minced or 1/2 teaspoon 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

Heat oil in a large saucepan; add shallots and saute, stirring constantly, until wilted.

Add stock; 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.