2 cups fish stock

1/2 cup dry white wine

1/2 pound tomatoes

2 tablespoons finely chopped parsley

1/4 cup finely chopped onion

2 tablespoons butter

Salt and freshly ground black pepper to taste

1 cup heavy cream

1. Pour the fish stock and wine into a saucepan and bring to a boil. Cook until about 1/4 cup of the mixture remains. Set aside.

2. Peel and core the tomatoes. Cut each tomato in half and squeeze to extract most of the seeds. Chop the tomatoes. There should be about 1 1/4 cups. Chop the parsley and onion.

3. Meanwhile, heat half the butter in a saucepan. Add the onions. Cook until the onions wilt.

4. Add the tomatoes, salt and pepper to taste. Cook until most of the liquid has disappeared, about 10 minutes. Set aside.

5. Add the cream to the cooked-down fish broth. Cook over high heat about five minutes and then add the cooked tomato mixture. Cook down about 1 minute. Set aside, closely covered, until serving time.

6. When ready to serve, swirl in the remaining butter and stir in the chopped parsley.

Pommes Anna