Pescado Oriental (oriental Fish)

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 1/2 lbs fish fillets
• 4 tablespoons butter
• 1/2 grated onion
• 2 ripe tomatoes, peeled and chopped
• 1 bay leaf
• thyme, to taste
• 1 teaspoon worcestershire sauce
• 1 1/2 cups milk
• 1 cup fish stock
• 2 1/2 tablespoons flour
• 1 teaspoon curry powder
• salt

Recipe

• 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. reserve.
• 5 melt in a saucepan the rest of the butter.
• 6 add the flour sifted and stir so there are no lumps.
• 7 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.
• 8 add the fish to the pot again and cook 4 to 5 minutes aproximately, so the sauce thickens.
• 9 serve inmediately.