2 lb Fish fillets

      2    Onions

      3    Garlic cloves

     11 oz Fresh mushrooms

      2 tb Olive oil

      2 lb Fresh tomatoes

           -OR
      1 cn Peeled tomatoes with most

           -of juice poured off (28 oz)
      1    Fennel sprig

      1    Bay leaf

           Salt
           Pepper
           Tabasco sauce
      1    Butter stick

    1/4 c  Cognac (opt)

  Chop finely the onions, garlic and 7 ounces of the mushrooms. Brown onions
  in oil, then add garlic and saute briefly. Add mushrooms. Saute briefly.
  Add tomatoes, fennel, bay leaf, salt and pepper. Simmer gently for 10
  minutes.
  Remove from heat and pass through a sieve or food mill (not a food
  processor). Add a dash of Tabasco. (Sauce can be made ahead and
  refrigerated.)
  Slice remaining mushrooms and saute for 3-5 minutes in approximately 2
  tablespoons butter.
  In a large saute pan, brown fish in butter. Pour warm cognac over fish and
  flambe. Place fish in baking dish, pour sauce over and garnish with sauteed
  mushrooms. Bake 15 minutes in a 400'F. oven.
  Serve with rice.
  Nutrition Analysis per Serving: 337 calories; 18 grams fat; 67.4 milligrams
  cholesterol; 170 milligrams sodium; 50% of calories from fat.