Creole Fish Casserole Recipe
Ingredients
| 2 tablespoons special oil | ||
| Onions | 1/2 Cup (16 tbs), chopped | |
| Flour | 2 Tablespoon | |
| 1-1/2 cups slam milk | ||
| Canned tomatoes | 2 Cup (16 tbs), drained | |
| Green peppers | 1 Cup (16 tbs), diced | |
| Salt | 3/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Parsley | 2 Tablespoon, minced | |
| 1-1/2 pounds halibut, cod or haddock, cooked and flaked | ||
| Green olives | 1/4 Cup (16 tbs), chopped | |
| Worcestershire sauce | 2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Bread crumbs | 2 Tablespoon | |
Directions
Heat the oil in a saucepan; saute the onions 5 minutes.
Blend in the flour; add the milk, stirring steadily to the boiling point.
Mix in the tomatoes, green peppers, salt and thyme; cook over low heat 15 minutes.
Stir in the parsley, fish, olives, Worcestershire sauce and pepper.
Turn into a 2-quart casserole; sprinkle with the bread crumbs.
Bake in a 375° oven 15 minutes.
Blend in the flour; add the milk, stirring steadily to the boiling point.
Mix in the tomatoes, green peppers, salt and thyme; cook over low heat 15 minutes.
Stir in the parsley, fish, olives, Worcestershire sauce and pepper.
Turn into a 2-quart casserole; sprinkle with the bread crumbs.
Bake in a 375° oven 15 minutes.
Chef
