Fish Stew Provencal

4 tbsp. butter, divided
2 tbsp. olive oil
flour
1 lb. lean, firm fleshed fish fillets, cut into 1 1/2 inch chunks
3 carrots, peeled and grated
salt and freshly ground pepper to taste
1/2 lb. mushrooms, sliced or quartered
1 c. white wine
2 medium tomatoes, cured, peeled and chopped
1 large clove garlic, minced
2 tbsp. finely chopped parsley

Dredge fish in flour, saute in 2 tablespoons butter and oil

Remove to warm platter.  Melt other 2 tablespoons butter, saute carrots, then add mushrooms and saute also.  Add wine, continue stirring over high heat for a few minutes.  Add tomatoes, garlic, parsley, salt and wine; reduce heat to medium and cok stirring for a few minutes.

Add fish, cover and simmer for 15-20 minutes.   Serve with plain boiled potatoes or rice.

Serves 4.

Shirley Leffler