Poached Fish In Creole Sauce Recipe
Ingredients
| 2 tablespoons olive or canola oil | ||
| 6 scallions, white and green parts, sliced | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Stalk celery | 1 , sliced | |
| 1 sweet green pepper, diced | ||
| Onion | 1 , diced | |
| All purpose flour | 2 Tablespoon | |
| Plum tomatoes | 1 Can (10oz), chopped | |
| Lemon juice | 1 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Dried thyme | 1/4 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| 2 cups fish or vegetable stock | ||
| 1/2 cup chopped parsley or 2 tablespoons dried | ||
| 4 firm white fish fillets, such as catfish, grouper, haddock, or cod (about 6 ounces each) | ||
Directions
MAKING
1. In a large saucepan, heat the oil over moderate heat.
2. Add the scallions, garlic, celery, green pepper, and onion and sauté them for about 5 minutes, until soft and pale.
3. Stir the flour into the vegetable mixture and sauté for about a minute until cooked.
4. Reduce the flame and add together the tomatoes, lemon juice, Worcestershire sauce, thyme, cayenne, black pepper, and stock. Stir until well blended.
5. Bring the sauce to a boil, stirring constantly.
6. Partially cover the pan and allow the sauce to simmer for about 25 to 30 minutes, stirring occasionally.
7. Stir the parsley into the sauce, then ladle out about 1 cup of the sauce into a smaller saucepan and reserve.
8. Make sure the fish fillets are free of bones and then add them to the simmering sauce in a single layer.
9. Pour the reserved sauce over the fillets.
10. Partially cover the pan and simmer the fish for about 10 minutes, until the fish flakes easily with a fork.
SERVING
11. With a large slotted spatula, transfer the fish to a serving dish and spoon the sauce over the fillets.
12. Serve with steamed rice and green beans.
1. In a large saucepan, heat the oil over moderate heat.
2. Add the scallions, garlic, celery, green pepper, and onion and sauté them for about 5 minutes, until soft and pale.
3. Stir the flour into the vegetable mixture and sauté for about a minute until cooked.
4. Reduce the flame and add together the tomatoes, lemon juice, Worcestershire sauce, thyme, cayenne, black pepper, and stock. Stir until well blended.
5. Bring the sauce to a boil, stirring constantly.
6. Partially cover the pan and allow the sauce to simmer for about 25 to 30 minutes, stirring occasionally.
7. Stir the parsley into the sauce, then ladle out about 1 cup of the sauce into a smaller saucepan and reserve.
8. Make sure the fish fillets are free of bones and then add them to the simmering sauce in a single layer.
9. Pour the reserved sauce over the fillets.
10. Partially cover the pan and simmer the fish for about 10 minutes, until the fish flakes easily with a fork.
SERVING
11. With a large slotted spatula, transfer the fish to a serving dish and spoon the sauce over the fillets.
12. Serve with steamed rice and green beans.
Chef
