Cod in louisiana sauce piquant
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Cod/scrod steak,3/4\" | |
| 1 | Onion,chop | |
| 1 | Green bell pepper,chop | |
| 1 | Celery rib,chop | |
| 2 | tablespoons | Vegetable oil |
| 1 | large | Garlic clove |
| 2 | cups | White Fish Stock (Recipe) |
| 1 | can | Plum tomato,28oz,w/juice |
| ¼ | teaspoon | Cayenne |
| ¼ | cup | Scallion green,slice thin |
| Rice | ||
Directions
Cook onion, bell pepper & celery in oil over moderate heat, stirring, til golden & softened, stir in garlic & cook mix ,stirring 1min. Stir in stock, tomato w/juices & cayenne & cook mix, stir occasionally & break up tomato, 1Hr. Add cod & simmer covered, turning once, 6min. Transfer cod w/slotted spatula to heated shallow dish, boil sauce til thickened to desired consistency, & season w/salt. Spoon sauce around cod, sprinkle cod w/scallion greens & serve w/rice.