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Fish Etouffee

1 lb Wreckfish fillet
1/2 ts Salt
1/4 ts Black pepper
1/8 ts Crushed red pepper
2 Garlic clove, minced
1 tb Parsley, chopped
1/4 Green bell pepper, chopped
1 Celery stalk, chopped
1/4 c Green onion, chopped
16 oz Canned tomato sauce
1/2 ts Dried thyme
1 Bay leaf
1 sl Lemon


Any firm fish fillet may be substituted for wreckfish. Cut fish into serving size pieces or, if preferred, cubes. Place half the fish in a heavy Dutch oven or deep skillet with a tight-fitting lid. Sprinkle half the salt, peppers, garlic and chopped vegetables over fish. Pour one can tomato sauce over all, then repeat layers. Add thyme, bay leaf and lemon. Cover and place over low heat and cook slowly for 40 minutes or until fish flakes when tested with a fork. Shake pot often to keep from sticking, but do not stir, as this will break up the fish. When done, correct seasonings.

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