Ingredients
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1 medium onion, chopped
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1 small bell pepper, chopped
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2 stalks celery, chopped
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2 garlic cloves, chopped
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2 tablespoons butter
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4 tablespoons flour, browned
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1 (15 ounce) can diced tomatoes
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2 1/2 cups fish stock
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2 bay leaves
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon cayenne pepper
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2 tablespoons fresh thyme, chopped
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1 tablespoon creole seasoning
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1 teaspoon Worcestershire sauce
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1/4 teaspoon hot sauce
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1 lb fish (flounder, snapper, and or or shrimp)
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1/8 cup fresh parsley, chopped
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3 cups cooked rice
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3 lemon slices
Instructions
- Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
- Cook veggies in butter until tender.
- Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
- Add bay leaves.
- Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
- Simmer 20 minutes.
- Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
- Adjust seasonings to taste.
- Serve with rice in bowl.