Eze Village, Alpes Maritimes, Provence, Cote d'Azur, French Riviera, France, Mediterranean, Europe
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Point St. Benezet, Provence, France
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Bibikow, Walter
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Fish Provençale

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1/3 cup olive oil
1 cup diced celery
2/3 cup chopped leek
2 to 3 tablespoons minced garlic
Two 16-ounce cans whole tomatoes,
seeded and chopped
1 bay leaf
1 tablespoon chopped parsley
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Pinch of marjoram
Pinch of thyme
1 1/2 pounds any firm-fleshed white fish
1/4 cup Sauternes

Heat oil in a large skillet over medium heat. Add celery and leek, reduce heat and cook until vegetables are translucent, about 5 minutes. Add garlic and cook 2 minutes. Add tomatoes, reserved tomato liquid and all seasonings. Bring to boil. Reduce heat and simmer 10 minutes. Preheat oven to 350ºF. Arrange fish in large shallow baking dish, leaving space between each piece. Sprinkle wine over fish. Top with sauce. Bake 15 to 20 minutes. Serves 4.

Featured Archive Recipes:
Sea Bass à la Provençale
Fish à la Grecque
Emeril's Provencal Fish Stew
Scallops (or Shrimp) Provençale
with Pasta and Avocado


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