Pernod Fish (sephardic/yemenite) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Oil,
1 1/2 cup: Milk,
4 lbs: Firm-fleshed white fish,
1 1/2 tsp: Each salt and pepper,
-- filleted,
1/2 cup: Pernod,
3 cup: Onions, chopped
Directions:
Heat oil in a large skillet; saute the fish on both sides. Remove
fish to a large baking dish.
Saute onions in the same skillet over low heat until golden, adding
more oil if necessary. Stir in the milk, salt and pepper; blend
well. Over low heat, bring the sauce to a boil. Stir in Pernod;
continue to simmer for 5 minutes. Pour sauce over the fish in the
baking dish; bake at 350 F for 10 minutes.
Yield: 6 to 8 servings.
From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 183. ISBN 0-8050-0394-0. Posted by Cathy
Harned. Submitted By CATHY HARNED On 10-15-94
Source from luhu.jp
fish to a large baking dish.
Saute onions in the same skillet over low heat until golden, adding
more oil if necessary. Stir in the milk, salt and pepper; blend
well. Over low heat, bring the sauce to a boil. Stir in Pernod;
continue to simmer for 5 minutes. Pour sauce over the fish in the
baking dish; bake at 350 F for 10 minutes.
Yield: 6 to 8 servings.
From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 183. ISBN 0-8050-0394-0. Posted by Cathy
Harned. Submitted By CATHY HARNED On 10-15-94
Source from luhu.jp