Fish Sauce with Lemon, Parsley, and Tomato

Recipe By : Rodale's Basic Natural Foods Cookbook

• 1/4 cup olive oil
• 1/4 cup shallot, finely chopped
• 1/2 cup fish stock
• 1 cup tomatoes, chopped
• 1/2 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme
• 1 teaspoon fresh basil, minced or 1/2 teaspoon dried basil
• 1 pound turbot, cut in chunks or halibut or whiting filets
• 1 teaspoon lemon rind, grated
• 2 tablespoons lemon juice
• 1/4 cup 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.
Serving Ideas : Goes well with linguini.
NOTES : Yields 3 cups.