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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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An old recipe from a South Louisiana friend. Red fish may be hard to find or expensive. You can substitute any firm fish. Ingredients:
2 -2 1/2 lbs red fish fillets, cut into chunks |
1/4 cup flour |
1/2 lb butter |
2 teaspoons chopped green onions |
2 large onions, finely chopped |
1/2 cup chopped celery |
1 large green bell pepper, chopped |
1/2 teaspoon allspice |
1 1/2 quarts water |
1 tablespoon minced parsley |
1 (28 ounce) can stewed tomatoes |
salt |
red pepper |
2 bay leaves |
1 teaspoon dried rosemary |
1/4 cup dry sherry |
lemon slice |
Directions:
1. In a large pot, melt butter over medium-high heat.
2. Add in flour and stir until blended.
3. Add in the onions and saute, stirring constantly, until light brown.
4. Add in the remaining ingredients except the fish.
5. Cook for about 20 minutes.
6. If a thicker consistency is wanted, thicken with cornstarch.
7. Add fish to the pot and cook slowly, stirring gently.
8. Cook for about 20 minutes or until fish flakes easiliy.
9. Just before ready to serve, add sherry and lemon slices.
10. Serve with rice.
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