Fish with Tomato and Bacon
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INGREDIENTS 4 to 5 slices fatty bacon
1/2 cup sherry or red wine
1-1/2 pounds white fish fillets
Salt and pepper, to taste
2 teaspoons paprika
1 onion, thinly sliced
3 to 4 tomatoes, sliced
2 tablespoons thin cream or evaporated milk
1/2 tablespoon ketchup
Chopped parsley, for garnish
Paprika, for garnishFry the bacon for a few minutes, then add the sherry. Divide the fish into 4 or 5 portions and season with salt, pepper, and paprika. Place fish on top of bacon. Add the onion and tomatoes. Blend the cream with the ketchup and add to the fish. Cover the pan and simmer very gently for 12 to 15 minutes. (Do not cook too quickly or the cream will curdle).
Place the fish and bacon on a serving platter without breaking the fillets. Pour the sauce, onions, and tomatoes over the fish and garnish with parsley and paprika. Serve with rice or potatoes.
Makes 4 to 5 servings