700 g (1 1/2 lb) cod or haddock fillet, skinned
2 medium onions, skinned and chopped
1 green pepper, seeded and chopped
45 ml (3 tbsp) vegetable oil
30 ml (2 level tbsp) flour
150 ml (1/4 pint) fish or chicken stock
5 ml (1 level tsp) tomato puree
397 g (14 oz) can tomatoes
1 bay leaf
1 garlic clove, skinned and crushed
salt and pepper
30 ml (2 tbsp) chopped fresh parsley
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50 g (2 oz) flaked almonds
6 cod steaks, about 1 cm (1/2 inch) thick
50 g (2 oz) butter or margarine
salt and pepper
15 ml (1 tbsp) lemon juice
fish or chicken stock
1 medium onion, skinned and chopped
15 ml (1 level tbsp) flour
300 ml(10 fl oz) soured cream
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