Cajun fish stew

Yield: 4 Servings

Measure Ingredient
2 \N Cloves garlic; minced
1 tablespoon Chopped parsley
2 teaspoons Salt; divided
1 teaspoon Dried leaf thyme
1 \N 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
\N \N Hot cooked Rice

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 Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 16, 1998

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