Fish saute (sudado)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Tomato, chopped |
| ¼ | cup | Onion, chopped |
| 3 | eaches | Clove garlic, chopped |
| 3 | eaches | Bay leaves |
| 1 | teaspoon | Thyme |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Salt, or to taste |
| 2 | tablespoons | Corn oil |
| ¼ | cup | Water |
| 2 | pounds | Whole fish or fillets, |
| 1 | x | Scrod, sea bass, flounder |
Directions
Fry the tomato, onion, garlic, bay leaves, thyme, oregano and salt in the oil in a large skillet over moderate heat for 3 minutes. Add the water and simmer for 2 minutes more.
Add the whole fish or fillets, cover the pan and simmer for 15 minutes, turning the fish over once. If too much liquid has accumulated, remove the cover and simmer for a minute or two more to thicken the sauce.
Serve warm. Source: False Tongues and Sunday Bread by Copeland Marks
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