Creole Fish

Recipe Ingredients

3/4 cup	177ml	Vegetable oil
1 cup	62g / 2.2oz	Onion - chopped
1 cup	110g / 3.9oz	Celery - thinly sliced
1 cup	237ml	Green bell pepper - thin slice
1		Garlic clove - minced
1		Tomato puree
1		Bay leaf - finely crushed
1 teaspoon	5ml	Thyme
1 teaspoon	5ml	Black pepper
3 tablespoons	45ml	Sugar
3 tablespoons	45ml	Salt
1 tablespoon	15ml	Worcestershire sauce
3		Tabasco sauce
1/2 cup	31g / 1.1oz	Cornstarch
1/2 cup	118ml	Water - cold
16 lbs	7264g / 256oz	Fish fillets
32		Fish fillets - lg, breaded
64		Fish fillets - sm, breaded
1/3 cup	78ml	Lemon juice
2/3 cup	131g / 4.6oz	Butter

Recipe Instructions

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 375F 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 375F 25 to 30 minutes, or until fish flakes easily.

Source:
Cooking Light, June 1994, page 85

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