| 1 | Chop finely the onions, garlic and 7 ounces of the mushrooms. |
| 2 | Brown onions in oil, then add garlic and saute briefly. |
| 3 | Add mushrooms. |
| 4 | Saute briefly. |
| 5 | add tomatoes, fennel, bay leaf, salt and pepper. |
| 6 | Simmer gently for 10 minutes. |
| 7 | remove from heat and pass through a sieve or food mill (not a food processor). |
| 8 | Add a dash of tabasco. |
| 9 | (sauce can be made ahead and refrigerated). |
| 10 | slice remaining mushrooms and saute for 3-5 minutes in approximately 2 tablespoons butter. |
| 11 | in a large saute pan, brown fish in butter. |
| 12 | Pour warm cognac over fish and flambe. |
| 13 | Place fish in baking dish, pour sauce over and garnish with sauteed mushrooms. |
| 14 | Bake 15 minutes in a 400°F. |
| 15 | Oven. |
| 16 | serve with rice. |
| 17 | nutrition analysis per serving: 337 calories; 18 grams fat; 67.4 milligrams cholesterol; 170 milligrams sodium; 50% of calories from fat. |
