Yield: 6 Servings
|⅓ cup||All-purpose flour|
|1 teaspoon||Chopped onion tops|
|1 large||Onion; finely chopped|
|1 \N||Clove garlic; minced|
|1 medium||Green pepper; finely chopped|
|1 \N||Stalk celery; finely chopped|
|\N \N||Celery seed|
|\N \N||Bay leaves|
|\N \N||Cayenne pepper; black pepper, and salt|
|1 cup||Canned tomatoes|
|\N \N||Enough fish to serve 6 persons (gaspergou; red snapper, perch; or trout)|
|\N \N||Hot cooked rice|
Melt shortening in heavy skillet or Dutch oven. Add flour and cook to a deep brown, stirring constantly. Add onion tops, onion, and garlic, and cook slowly until onions are shriveled, but not scorched. Add pepper, celery, celery seed, a few bay leaves, cayenne and black pepper, and salt.
Cook a few minutes longer; add tomatoes and cook slowly, stirring constantly until the vegetables separate from the shortening. Add 6 cups water and let cook over low heat until all ingredients are soft and blend with the liquid (about 1 hour). Add fish (cut into serving-size pieces) about 30 minutes before serving; cook slowly, allowing fish to become tender but not broken. Serve with hot cooked rice. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .