FISH ETOUFFEE

Course : Fish
Serves: 4
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Ingredients:

1 pound firm fish fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper
2 cloves garlic minced
1 tablespoons parsley chopped
1/4 medium green bell pepper chopped
1 medium celery stalk chopped
1/4 Cup chopped green onions
16 ounces canned tomato sauce
1/2 teaspoon dried thyme
1 piece bay leaf
1 slice lemon (optional)
 

Preparation / Directions:

Cut fish into cubes. Place half the fish in a Dutch oven with a tight fitting lid. Sprinkle half of the salt, pepper, crushed pepper, garlic and chopped vegetables over fish. Pour one can of tomato sauce over all, then repeat layers. Add thyme, bay leaf, and lemon. Cover and place over low heat and cook slowly for 40 minutes or until fish flakes with a fork. Shake pot often to keep from sticking, but do not stir or you will break up the fish. When done, correct the seasonings. Serve over hot cooked rice or spiral pasta.

 

Nutritional Information:

12 Calories (kcal); trace Total Fat; (12% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1068mg Sodium


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