Fish Stew Provencal
|4 tbsp. butter, divided
2 tbsp. olive oil
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.