900 g fresh tomatoes or 800 canned peeled tomatoes, juice poured of
60 ml cognac
Recipe preparation steps
Chop finely the onions, garlic and 200 g of the mushrooms. Brown onions in oil, then add garlic and sauté briefly. Add mushrooms.Sauté briefly.
Add tomatoes, fennel, bay leaf, salt and pepper. Simmer gently for 10 minutes. Remove from heat and pass through a sieve or food mill (not a food processor). Add a dash of Tabasco. (Sauce can be made ahead and refrigerated.)
Slice remaining mushrooms and saute for 3-5 minutes in approximately 2 tablespoons butter.
In a large saute pan, brown fish in butter. Pour warm cognac over fish and flambe.
Place fish in baking dish, pour sauce over and garnish with sauteed mushrooms. Bake 15 minutes in a 205°C. oven.