Cajun fish stew
4 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Chopped parsley |
| 2 | teaspoons | Salt; divided |
| 1 | teaspoon | Dried leaf thyme |
| 1 | Bay leaf | |
| ½ | teaspoon | Ground allspice |
| 1 | tablespoon | Oil |
| 2½ | pounds | Fish fillets; (red snapper or white fish) |
| 2 | tablespoons | Butter or margarine |
| 1 | cup | Chopped onion |
| ¼ | cup | Chopped green pepper |
| ⅛ | teaspoon | Powdered saffron |
| 2 | cans | Tomatoes; (1 pound each) |
| ½ | teaspoon | TABASCO pepper sauce |
| 10 | ounces | Frozen okra; cut in 1-in. pieces |
| ½ | pounds | Cleaned raw shrimp |
| Hot cooked Rice |
Directions
In medium bowl, combine garlic, parsley, 1½ teaspoons salt, thyme, bay leaf, allspice and oil. Mash together until like paste. Spread on fish fillets. Set aside.In large kettle, melt butter. Add onion, green pepper and saffron. Cook 5 minutes.
Add tomatoes, remaining ½ teaspoon salt and Tabasco pepper sauce; simmer, uncovered, 10 minutes.
Add fish, okra and shrimp. Simmer, uncovered, 5 minutes or until fish flakes easily when pierced with fork. Serve over rice.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 16, 1998