Ruggie De Poisson
| Yield: | 4 Servings |
| Categories: | Fish |
| 1 | kg | Raw white fish; roughly chopped |
| 75 | g | Shrimp (optional; but super, defrosted and drained) |
| 2 | cn | Tomato and onion mix; or fresh will be fine; but more work |
| 1 | Chopped green pepper | |
| 2 | Cloves garlic; crushed with salt | |
| A little finely chopped ginger stem | ||
| 1 | Sprig thyme | |
| A little salt to taste | ||
| A little sugar to counteract the acid taste of tomato | ||
| 1 | tb | Worchester sauce |
| 10 | dr | Tabasco |
| Milled black pepper | ||
| 2 | tb | Chopped parsley |
| 300 | ml | Bechamel (white) sauce |
| Cheese; grated | ||
| Paprika | ||
| Toasted breadcrumbs |
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