FISH SAUCE WITH LEMON~ PARSLEY~ AND TOMATO 1/4 cup(s) olive oil 1/4 cup(s) shallot; finely chopped 1/2 cup(s) fish stock 1 cup(s) tomatoes; chopped 1/2 teaspoon(s) fresh thyme; chopped or 1/4 teaspoon dried thyme 1 teaspoon(s) fresh basil; minced or 1/2 teaspoon dried basil 1 pound(s) turbot; cut in chunks or halibut or whiting filets 1 teaspoon(s) lemon rind; grated 2 tablespoon(s) lemon juice 1/4 cup(s) fresh parsley; minced Heat oil in a large saucepan, then add shallots and sauté, stirring constantly, until wilted. Add stock, then cook for 1 minute. Stir in tomatoes, thyme, basil, and fish and cook over medium heat for 7 to 8 minutes, or until fish is opaque. Add lemon rind, lemon juice, and parsley. Toss with hot pasta.
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