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

1. Melt 2 tablespoons of butter in a pot and cook the onion with the tomatoes.
2. Add the bay leaf, thyme and worcestershire sauce.
3. Incorporate 1 cup of of milk and 1/2 cup of the stock, add salt and put the fish fillets in the pot.
4. Cook for a few minutes, remove the fish from the pot and strain the sauce.
5. Reserve.
6. Melt in a saucepan the rest of the butter.
7. Add the flour sifted and stir so there are no lumps.
8. 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.
9. Add the fish to the pot again and cook 4 to 5 minutes aproximately, so the sauce thickens.
10. 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)