A fisherman in the family was a real plus during the war; the use of fishing fleets for special wartime assignments meant that the commercial fish supply was light and sporadic. A flavorful extender, Spanish Sauce was a favorite addition to all kinds of meat, fish, and poultry.
2 tablespoons vegetable shortening or butter (or a mixture)
½ cup finely chopped onion
½ cup finely chopped green bell pepper
1 tablespoon all-purpose flour
1 teaspoon brown sugar
½ teaspoon dried marjoram leaves
¼ teaspoon salt
¼ teaspoon dried thyme leaves
⅛ teaspoon ground black pepper
1 pint home-canned or 1 (15-ounce) can tomatoes
1 pound fish fillets (whatever you catch or can find in the market)
Preheat oven to 400°F. Generously grease a shallow 1-quart baking dish.
Melt shortening in heavy medium skillet over medium heat. Add onion and bell pepper; sauté until golden. Stir in flour, brown sugar, marjoram, salt, thyme, and black pepper until smooth. Very gradually stir in tomatoes. Bring to a boil, stirring constantly until sauce has thickened.
Arrange fish fillets in baking dish; top with sauce. Place on rimmed baking sheet and bake 12 to 15 minutes or until fish flakes easily.
4 Servings
“Well over a million pounds of canned sea mussels were packed in the 1942–43 season. They were so well received, that a larger pack will be made next year.”—American Cookery, November 1943