Pescado Oriental (Oriental Fish)
- 2 12 lbs white fish fillets
- 4 tablespoons butter
- 12 grated onion
- 2 ripe tomatoes, peeled and chopped
- 1 bay leaf
- thyme, to taste
- 1 teaspoon Worcestershire sauce
- 1 12 cups milk
- 1 cup fish stock
- 2 12 tablespoons flour
- 1 teaspoon curry powder
- salt
- Melt 2 tablespoons of butter in a pot and cook the onion with the tomatoes.
- Add the bay leaf, thyme and worcestershire sauce.
- Incorporate 1 cup of of milk and 1/2 cup of the stock, add salt and put the fish fillets in the pot.
- Cook for a few minutes, remove the fish from the pot and strain the sauce.
- Reserve.
- Melt in a saucepan the rest of the butter.
- Add the flour sifted and stir so there are no lumps.
- Incorporate the remaining milk and stock and when it starts boiling, add the reserved sauce and the curry dissolved in a little bit of water.
- Add the fish to the pot again and cook 4 to 5 minutes aproximately, so the sauce thickens.
- Serve inmediately.
white fish, butter, onion, tomatoes, bay leaf, thyme, worcestershire sauce, milk, fish stock, flour, curry powder, salt
Taken from www.food.com/recipe/pescado-oriental-oriental-fish-364028 (may not work)