Creole Fishcrowds, fish, seafood 3/4 cup vegetable oil 1 cup celery,thinly sliced 1 each garlic clove,minced 1 each bay leaf,finely crushed 1 teaspoon black pepper 3 tablespoon salt 3 dash tabasco sauce 1/2 cup water,cold 32 each fish fillets,lg,breaded 1/3 cup lemon juice 1 cup onion,chopped 1 cup green bell pepper,thin slice 1 quart tomato puree 1 teaspoon thyme 3 tablespoon sugar 1 tablespoon worcestershire sauce 1/2 cup cornstarch 16 lb fish fillets 64 each fish fillets,sm,breaded 2/3 cup butter 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 375'F. 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 375'F. 25 to 30 minutes, or until fish flakes easily. |
