MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish Cooked In Tomato Water
 Categories: Seafood
      Yield: 4 Servings
 
      2 lb Ripe red tomatoes
           Coarse ground salt
      3 lb Fish (trout, bass,
           - bluefish, carp, pike,
           - perch, haddock, or
           - mackerel)
           Clarified butter
           Lemon thyme
           Basil
     12    Cherry tomatoes
 
  Core and chop the 2 lb ripe tomatoes. Sprinkle liberally with coarse
  ground salt. Puree in a food processor, then pour puree into a
  cheesecloth and tie the top closed. Place the cheesecloth in a
  colander over a large bowl and collect the drippings for 2 to 3 hours.
  
  Preheat the oven to 325°F.
  
  Scale and clean the fish, and rub both sides of the fish generously
  with clarified butter. Place the fish on a greased oven proof baking
  dish. Bake at 325°F until the fish is done, about 30 minutes,
  basting frequently with clarified butter. Pour the collected tomato
  water into a soup pot. Add lemon thyme and basil to taste. Bring to a
  boil, then remove from the heat. Cut the cherry tomatoes in half and
  add to the soup. Add the fish and serve.
  
  Recipe by Chef David Bouley
  
  Posted by: Joel Ehrlich
 
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