Pescado Oriental (Oriental Fish)

Ingredients

• 2 1/2 lbs white 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

Directions

1. 1

   Melt 2 tablespoons of butter in a pot and cook the onion with the tomatoes.

2. 2

   Add the bay leaf, thyme and worcestershire sauce.

3. 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. 4

   Cook for a few minutes, remove the fish from the pot and strain the sauce. Reserve.

5. 5

   Melt in a saucepan the rest of the butter.

6. 6

   Add the flour sifted and stir so there are no lumps.

7. 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. 8

   Add the fish to the pot again and cook 4 to 5 minutes aproximately, so the sauce thickens.

9. 9

   Serve inmediately.