Southern Fish Creole Recipe
Ingredients
| 1 pound fresh or frozen skinless, firm- fleshed fish fillets | ||
| Onion | 1 Medium | |
| 1 stalk celery, chopped (1/2 cup) | ||
| 1/2 cup chopped green sweet pepper | ||
| Garlic | 2 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| 1 14 1/2-ounce can tomatoes, cut up | ||
| Water | 1/4 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Snipped parsley | 1 Tablespoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Chili powder | 1 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Several dashes bottled hot pepper sauce | ||
| 1 10-ounce package frozen cut okra | ||
| Hot cooked rice | 2 Cup (16 tbs) | |
Directions
Thaw fish, if frozen.
Rinse fish; pat dry with paper towels.
Cut fish into 1-inch pieces; set aside.
In a large skillet cook onion, celery, sweet pepper, and garlic in hot margarine or butter until tender.
Stir the undrained tomatoes, water, tomato paste, parsley, bouillon granules, chili powder, Worcestershire sauce, and hot pepper sauce into onion mixture.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
Add fish and okra to tomato mixture, stirring gently to mix.
Return to boiling; reduce heat.
Cover and simmer about 5 minutes or until fish flakes easily with a fork.
Serve over hot cooked rice.
If desired, serve with lemon wedges.
Rinse fish; pat dry with paper towels.
Cut fish into 1-inch pieces; set aside.
In a large skillet cook onion, celery, sweet pepper, and garlic in hot margarine or butter until tender.
Stir the undrained tomatoes, water, tomato paste, parsley, bouillon granules, chili powder, Worcestershire sauce, and hot pepper sauce into onion mixture.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
Add fish and okra to tomato mixture, stirring gently to mix.
Return to boiling; reduce heat.
Cover and simmer about 5 minutes or until fish flakes easily with a fork.
Serve over hot cooked rice.
If desired, serve with lemon wedges.
Chef
