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Prep 15 mins
Cook 50 mins
From my collection of handwritten recipes.
Make and share this Poached Fish in Creole Sauce recipe from Food.com.
- 2 tablespoons olive oil
- 6 scallions, sliced
- 2 garlic cloves, chopped fine
- 1 stalk celery, sliced
- 1 green bell pepper, diced
- 1 onion, diced
- 2 tablespoons flour
- 1 (28 ounce) can plum tomatoes, drained and chopped
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon cayenne
- 1 teaspoon black pepper
- 2 cups fish stock (or veg. stock)
- 1⁄2 cup chopped parsley
- 4 firm white fish fillets (6oz. ea.)
- Make the sauce: In a large saucepan, heat the oil over moderate heat. Add the scallions, garlic, celery, green pepper, and onions. Cook, stirring frequently, about 5 minute until softened but not brown. Add the flour to the veg. mixture and stir to combine. Continue to cook, stirring, about 1 minute longer. Add the tomatoes, lemon juice, worcestershire sauce, thyme, cayenne, black pepper, and stock. Bring to a boil, stirring, then simmer, partially covered, 25-30 minute Stir the parsley into the sauce, then remove about 1 cup of the sauce from the pan and reserve. Add the fish fillets to the pan in a single layer. Pour the reserved sauce over the fillets. Partially cover the pan and simmer the fish about 10 minutes, until the fish flakes. With a large slotted spatula, transfer the fish to a serving dish and spoon the sauce over the fillets. Serve with creamy mashed potatoes or rice and green beans.