tonights dinner.., page-202

Seafood Provencal:

I love french seafood dishes and in masterchief restaurants

and they are generally quick and easy to prepare!

i reposted it, as it was too difficult to understand!

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Fried Seafood:

Fry in a moderate amount of oil, two serving of smallish fish fillets and smallish scrimps.

Really well, on one side only, with the lid on, so as the other side also cooks!

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For the sauce, fry in butter:

½ cup of diced capsicum

1/3 cup chopped onion

1 tablespoon of fresh basil

1 desert spoon of fresh chopped thyme

1/3 teaspoon of garlic

a pinch of fennel seeds

and add:

150 grams of canned of diced tomatoes

1/2 cup dry white wine

1 tablespoons tomato paste

a little soy sauce

1 few drops of liquid smoke

a small amount of anchovy paste (optional)

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Dish up fish and serve with the sauce!