Celery, tomato and echalion sauce - a simple way of serving fish | Matching Food & Wine
A really quick, easy, healthy shallot tomato and celery sauce to serve with white fish from Bristol cookery writer Andy Leeman’s book A Veg for All Seasons
Ingredients
- 4 celery sticks
- 4 ripe tomatoes
- 2 echalions (banana shallots)
- A small bunch of flat-leaf parsley
- 2 tbsp olive oil
- 200ml dry white wine such as muscadet
- a small to medium-sized seabass or 4 x 150g white fish fillets
- sea salt and black pepper
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