Fish Two O'clock Bayou

Total Time
Prep 30 mins
Cook 15 mins

White fish fillets cooked with stock on a bed of chopped vegetables. From the Prudhomme Family Cookbook. Although Paul Prudhomme insists that only fresh fish be used in this recipe, I have had good results using frozen fish. Any white fish can be used. If you don't have seafood stock, substitute chicken or vegetable stock. Serve this over cooked rice.

Ingredients Nutrition


  1. Combine the salt, cayenne and black pepper. Take a rounded 1/2 teaspoon and sprinkle it over both sides of the fish. Let stand 1/2 hour. Reserve remaining salt and pepper mixture.
  2. Heat the butter in a large skillet over high heat until it is half melted. Add onions, celery, bell peppers and the remaining salt and pepper mixture. Cook about 2 minutes, stirring occasionally.
  3. Add the flour and 1/2 cup of the stock and stir until well blended. Reduce heat and simmer until liquid is almost evaporated, stirring frequently.
  4. Stir in remaining stock. Add fish in a single layer and sprinkle green onions over the top. Cover and cook just until fish is cooked, about 5 minutes. Serve immediately.
Most Helpful

Delicious fish. I used haddock fillets for this. I had no seafood stock, so I used clam juice. The sauce thickened up very nicely. Thanx for posting!

*Parsley* May 25, 2009

Great fish. No fish stock but chicken stock worked just fine. I used a mixture of red and green peppers which gave the sauce a beautiful reddish tint. Thanks.

Paka March 09, 2011

Delish...used telapia, not our favorite but I had it in the freezer. DH was sopping up the sauce with plain white bread! Ouch! Okay, he's a country boy! No wonder Breezer and other chefs gave this the heads up for best of 2010! I put this keeper in my best of file. Thaks Chocolati!

BakinBaby February 25, 2011