Bass Stewed with Tomatoes
A historical recipe from How to Cook Fish, by Myrtle Reed.
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A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Clean the fish, remove the bones and cut into square pieces.
- Fry two sliced onions in olive-oil.
- Lay the fish upon it, season with salt and pepper and pour over a can of tomatoes which have been rubbed through a sieve.
- Season with salt and pepper, cover closely, and cook for an hour.
- Serve in the same dish.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Sieve