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Creole Fish

3/4 c Vegetable oil
1 c Celery,thinly sliced
1 Garlic clove,minced
1 Bay leaf,finely crushed
1 ts Black pepper
3 tb Salt
3 ds Tabasco sauce
1/2 c Water,cold
32 Fish fillets,lg,breaded
1/3 c Lemon juice
1 c Onion,chopped
1 c Green bell pepper,thin slice
1 qt Tomato puree
1 ts Thyme
3 tb Sugar
1 tb Worcestershire sauce
1/2 c Cornstarch
16 lb Fish fillets
64 Fish fillets,sm,breaded
2/3 c Butter

Heat oil in large Dutch oven; lightly saute onions, celery, bell pepper and garlic until soft (do not brown). Add tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt, Worcestershire sauce and Tabasco. Stir well; bring to a boil, reduce heat, cover and simmer at least 1 hour. Correct seasoning. Blend cornstarch into water; stir briskly into sauce and cook until translucent and thick. Prepare fish as desired: Steam or poach fillets; or bake (in sauce of lemon juice and melted butter) in preheated 375'F. oven 20 to 30 minutes; or deep-fry breaded fillets. Serve with warm sauce, allowing 1/3 to 1/2 cup per serving.

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