Thompson Street Fish-and-Rice
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 cps water
1 tsp salt
1 cp uncooked rice
2 tbsp butter or margerine
1 large Bermuda onion, peeled and sliced
3/4 tsp oregano
6 large peeled tomato slices
1/2 tsp salt
freshly ground black pepper
1 lb fresh or quick-frozen flounder or sole fillets
1 tsp paprika
1 tbsp lemon juice
1 (8 oz) can tomato sauce
8 thin slices processed American cheese
1 - Combine water, 1 tsp salt, and rice in 2 qt saucepan.
2 - Bring to a vigorous boil.
3 - Turn heat as low as possible.
4 - Cover pan and simmer about 14 minutes.
5 - Remove pan from heat, but leave lid on for 10 minutes.
6 - Start oven at moderate (350 degrees F.).
7 - Grease shallow 10-by-6-by2-inch casserole.
8 - While rice cooks, melt butter or margerine in skillet.
9 - Cook onion in it until soft but not brown.
10 - Arrange cooked onion slices in prepared casserole.
11 - Pour rice over onion.
12 - Sprinkle with oregano.
13 - Top with tomato slices.
14 - Season slices lightly with salt and pepper.
15 - Cut fish fillets into serving size pieces.
16 - Spread over tomato layer.
17 - Sprinkle fish with salt, a grind of black pepper, paprika, and lemon juice.
18 - Pour tomato sauce over fish.
19 - Cover with cheese slices.
20 - Bake about 30 minutes, or until cheese bubbles and top is browning.