Panfish Creole

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Panfish
		= (sunfish, bluegill, perch)
1/4 cup	15g / 0.5oz	Flour
1/3 cup	78ml	Cooking oil
1 1/4 cups	296ml	Hot water
1		Tomato sauce - (8 oz)
1/2 cup	31g / 1.1oz	Chopped green onions and tops
1/2 cup	73g / 2.6oz	Chopped parsley
1/3 cup	48g / 1.7oz	Chopped green peppers
5 cups	730g / 25oz	Garlic cloves - chopped fine (small)
2 teaspoons	10ml	Salt
1/2		Tespoon thyme
1/4 teaspoon	1.3ml	Cayenne pepper
2		Bay leaves
1		Lemon slice
2 1/2 cups	400g / 14oz	Cooked rice

Recipe Instructions

Cut fish in one-inch chunks. Coat fish in flour and brown in oil stirring constantly.

Add water gradually. Cook until smooth and thick stirring constantly.

Add remaining ingredients except rice. Cover and simmer for 20 minutes. Remove bay leaves and serve over rice.

This recipe yields ?? servings.

Source:
Fish and Game Cookbook at http://www.foodreference.com

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