Ingredients
3 Red Fish Filets ( or other course texture fish) ¼ cup olive oil ¼ cup all purpose flour 1- 0nion 2- stalks celery 1- Bell pepper 4- toes garlic 2-14oz cans chicken stock (or shrimp stock if available) 2-cups water 1-14oz can whole tomatoes 1-14oz can tomato sauce ¼ cup dry parsley ½ lemon Salt and black pepper to taste (2tbls ea) |
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Directions
Chop onion ,celery, and bell pepper and save in a bowl .Dice garlic and keep separate .
Mix flour and oil in 6qt heavy bottom pot , with a medium high flame, stir constantly to make a light roux.(Sort of yellow not tan).
When roux is the correct color lower heat and add onion, celery, parsley and bell pepper. Mix well (this will stop the roux from getting darker)and cook about 10 minutes, stirring several times. Add garlic , stir and cook another 5 minutes .
Chop tomatoes and add to mixture along with the tomato sauce and water ,mix well and simmer for 5-10 minutes.
Add stock , salt and pepper , cover and simmer for 20 minutes then add lemon slices and fish cut in 2” chunks and cook at a simmer for another 20 minutes. Stir lightly so the fish doesn’t break up. Turn off heat and remove lemon slices .add salt and pepper if necessary. Let sit about 1 hour then reheat and Serve over a scoop of cooked rice. -eastofmrgo