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Poisson Andalouse (Fish Andalouse)

Poisson Andalouse (Fish Andalouse) is a traditional French recipe for a dish of fried fish served with a rich anchovy-flavoured tomato sauce. The full recipe is presented here and I hope you enjoy this classic French version of Fish Andalouse (Poisson Andalouse).

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesFrench Recipes


Ingredients:

1 medium onion, thinly sliced
2 cloves garlic, thinly sliced
50g jar anchovy fillets, drained and chopped
2 tbsp flour
2 fish cutlets/fillets
1 tbsp olive oil
2 tbsp red wine vinegar
230g tin chopped tomatoes
2 tsp sugar
2 tsp fresh thyme
25g pitted green olives
salt and pepper

Method:

Season the flour and use this to coat the fish. Heat the oil in a pan and fry the fish in this and cook until crisped and golden brown on both sides. Remove with a slotted spoon and set aside in a warm place.

Add the onion and garlic to the pan, cooking for two minutes. Now add the chopped anchovies, vinegar, tomatoes, sugar and thyme. Bring the mixture to the boil, reduce to a simmer and slide the fish back into the sauce. Cover and simmer gently until the fish has cooked through.

Serve immediately, topped with olives and accompanied with garlic Breads and a green salad.