Black Drum Creole

Course : Seafoods
Serves: 1
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5 pounds black drum -- cleaned
1 cup onion -- chopped
1 cup bell pepper -- chopped
1 cup parsley -- chopped
4 clove garlic chopped
4 pieces bay leaves
6 ounces tomato paste
16 ounces tomatoes -- whole, can
2 cups water
2 medium lemons
1/2 teaspoon basil
1 dash Tabasco sauce
1/2 cup cooking oil
7 tablespoons flour
1 teaspoon salt and red pepper to taste

Preparation / Directions:

Clean fish well, scoring on both sides at one inch intervals. Season fish well using salt and pepper. Squeeze lemon juice all over fish. Place in a heavy casserole dish and set aside. In a heavy black iron pot, heat oil over medium heat. Add flour and make a roux. Add seasonings, sauté until done. Add tomato paste, tomatoes and water, blending well. Cook over medium heat for 10 minutes. Add rest of seasonings and season to taste. Cook approximately 20 minutes. Pour resulting gravy over fish. Cook uncovered in 350 oven for approx. 1 hour. Add water as necessary to retain volume. Also for: Sheepshead, Bull Croaker or other scaled fish. Source: Louisiana Conservationist Mar/Apr 88 Recipe date: 04/25/88

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