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Spanish   -   Pescado A l'All Cermat   adapted from The Complete Spanish Cookbook

  • 1 Large Head Garlic -- slivered
  • 1/4 Cup Olive Oil
  • 3 Large Tomatoes -- chopped
  • 1 Sprig Thyme
  • 1 Medium Bay Leaf
  • 1 1/2 Pounds White Fish Fillets -- cod, sea bass, etc
  • Salt And Pepper -- to taste
Directions In a large pot, slowly brown the garlic in the oil until very dark. Add tomatoes and herbs. Cook stirring until thickened. Add enough water to moisten. Lay the fish on the sauce. Sprinkle with olive oil, to keep from drying out. Salt and pepper to taste. Cover and simmer , turning once until fish is tender. Serve from the pan.
Serves 4
Time to Make 0:00

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