Creole Fish

* Exported from MasterCook *

Creole Fish

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****


3/4 c Vegetable oil

1 c Onion,chopped

1 c Celery,thinly sliced

1 c Green bell pepper,thin slice

1 Garlic clove,minced

1 qt Tomato puree

1 Bay leaf,finely crushed

1 ts Thyme

1 ts Black pepper

3 tb Sugar

3 tb Salt

1 tb Worcestershire sauce

3 ds Tabasco sauce

1/2 c Cornstarch

1/2 c Water,cold

16 lb Fish fillets

32 Fish fillets,lg,breaded

64 Fish fillets,sm,breaded

1/3 c Lemon juice

2/3 c Butter



1. Heat oil in large Dutch oven; lightly saute onions, celery, bell pepper

and garlic until soft (do not brown).

2. Add tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt,

Worcestershire sauce and Tabasco.

3. Stir well; bring to a boil, reduce heat, cover and simmer at least 1

hour.

4. Correct seasoning.

5. Blend cornstarch into water; stir briskly into sauce and cook until

translucent and thick.

6. 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.

NOTE: Unbreaded fish fillets may be baked directly in sauce, too. Thaw fish

if frozen; pat dry and place in well-oiled shallow baking dishes. Cover

with sauce; bake in preheated 375'F. 25 to 30 minutes, or until fish flakes

easily.





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