Fish Sauce Provençale

Preparation info

  • Difficulty


  • Makes enough sauce for 2 pounds of fish, about



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Color-bright with tomatoes and green onions—expertly seasoned


  • 4 medium tomatoes, cut in sixths, seeded and peeled if you wish
  • ½ tsp. sugar
  • c. finely sliced green onions (white part only)
  • 2 tblsp. butter
  • tblsp. lemon juice
  • ½ c. butter
  • ½ tsp. garlic salt
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 4 tblsp. finely chopped parsley


  • Sprinkle tomatoes with sugar.
  • In large frying pan, sauté green onions in the 2 tblsp. butter, just until limp. Add tomatoes and gently cook and turn just until heated through.
  • Add remaining ingredients. Gently shake and tilt pan over heat to mix ingredients and just melt butter. (Butter should be of a thick creamy consistency; do not let it melt down to a thin liquid.)
  • Spoon over hot, cooked fish.