Poached Fish in Creole Sauce
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Yields:
-
4 fillets
- Serves:
- 4
ingredients
- 29.58 ml olive oil
- 6 scallions, sliced
- 2 garlic cloves, chopped fine
- 1 stalk celery, sliced
- 1 green bell pepper, diced
- 1 onion, diced
- 29.58 ml flour
- 793.78 g can plum tomatoes, drained and chopped
- 14.79 ml lemon juice
- 14.79 ml Worcestershire sauce
- 1.23 ml thyme
- 1.23 ml cayenne
- 4.92 ml black pepper
- 473.18 ml fish stock (or veg. stock)
- 118.29 ml chopped parsley
- 4 firm white fish fillets (6oz. ea.)
directions
- 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.
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