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| 1/4 Tasse | olive oil |
| 1 | cloves garlic minced |
| 1 | Onion chopped |
| 1 | Bayleaf crumbled |
| 1/2 Teelöffel | thyme |
| 1 Teelöffel | sugar |
| 1/4 Tasse | Dry white wine (or stock) |
| 1 Dose | (28 oz) tomatoes |
| 2 Esslöffel | parsley fresh chopped |
| | salt |
| | pepper |
| 1 x ca. 450 g | Large raw shrimp |
| 1 1/2 x ca. 450 g | Halibut steak |
| 1/2 x ca. 450 g | Feta |
| 1/2 Tasse | bread crumbs |
| 1/4 Tasse | butter melted |
| 1/4 Tasse | parsley fresh, chopped |
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Heat oil in pan, and cook onion and garlic 3 minutes. Stir in bay leaf, thyme, sugar, wine, tomatoes, parsley (2 Tablespoon) and bring to a boil. Simmer covered, 30 mins. Shell and clean shrimp. Skin and bone halibut and cut into 1" cubes. Butter a large shallow baking dish. Crumble Feta cheese and spread it into the dish evenly. Pour tomato mixture over the Feta. Set the shrimps and halibut in the pan in a single layer, pressing down so each piece is covered by the sauce. Combine bread crumbs, melted butter and parsley. Spread this mixture over the top of the fish. Bake for 20-25 minutes until the fish is tender.
Recipes sent to me from Bill, wight@odc. Net
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