Sea Bass with Raki Sauce (Raki Soslu Levrek) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 10 minutes | 45 minutes | ||||||||||
| INGREDIENTS: | ||
| 1/4 stick butter | 1 Spanish onion, peeled and chopped | 1 large fresh tomato, chopped |
| 4 large sea bass or grouper steaks | 4 Tbsp dry white wine | salt and ground black pepper |
| 2 Tbsp heavy cream | 4 Tbsp raki or Pernod | chopped fresh parsley and dill weed, to garnish |
| 1 | Melt the butter in a saucepan and fry the onion until soft. |
| 2 | Add the tomato and the fish steaks, and pour in water just to cover. Stir in the wine and seasoning. Bring to a boil, cover, and cook over low heat for 20 minutes. Then place the fish steaks in a warmed serving dish, leaving the stock in the saucepan. |
| 3 | Heat the stock and stir in the heavy cream and raki or Pernod. Pour the sauce over the fish and serve garnished with the parsley and dill. |