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Fish Sauce with Lemon Parsley and Tomato

1/4 c Olive oil
1/4 c Shallot; finely chopped
1/2 c Fish stock
1 c Tomatoes; chopped
1/2 ts Fresh thyme; chopped or 1/4 teaspoon dried thyme
1 ts Fresh basil; minced or 1/2 teaspoon dried basil
1 lb Turbot; cut in chunks or halibut or whiting filets
1 ts Lemon rind; grated
2 tb Lemon juice
1/4 c Fresh parsley; minced


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.


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