Catholic Recipe: Fillet of Flounder in Tomato Sauce
In many sea-coast towns of England St. Peter is regarded as chief protector and his day made one of high festival. Boats are decked in ribbons and flowers and often repainted in honor of the occasion. Races and feats of seamanship take place before an admiring crowd on shore, and everyone gathers together for a feast of which the chief dish is always fish.
Mince the onion and green pepper and cook in a little butter till soft. Cut up the tomatoes and add to the onion and pepper. Simmer for about ten minutes. Stir the flour to a paste with the cream, add to the sauce, and cook a bit longer. If too dry, a little more tomato juice may be added. Bring to a boil, put in your fillets and cook for about ten minutes.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951