1815 Morue à la Provençale

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 1½ (5 fl ozor ⅝ U.S. cup) oil in a shallow pan, add 120 g (4 oz) chopped onion and 750 g (1 lb 10 oz) coarsely chopped flesh only of tomato; cook together for a few minutes then add a touch of crushed garlic, a pinch of coarsely chopped parsley, 50 g (2 oz) capers, 125 g ( oz) stoned black olives, the freshly poached and flaked fish and a little salt and pepper.

Allow the whole to cook gently together for 10 minutes then serve arranged in a deep dish.

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