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Cod Provencal (P)
Source: "The Art Of French Cooking," by Fernande Garvin, published by Bantam Books, Inc. (c)1958
Serves: 4

2 lb. cod
2 tablespoons oil
2 medium onions, chopped
28 oz. canned tomatoes, with liquid
1 tablespoon flour
1 cup dry white wine

Cut fish into slices approximately 1-1/2" thick.

Heat oil in large, heavy skillet. Add onions and cook until slightly browned. Add fish and cook until fish is golden brown. Remove fish and set aside.

Add tomatoes to pan. Sprinkle with flour. Stir in wine and liquid from can of tomatoes and bring to boil.

Return fish to pan and cook, without allowing to boil, for 20 minutes. Serve hot.

Posted by Ruth Baks

Nutritional Info Per Serving: N/A