Yield: 32 servings
|¾ cup||Vegetable oil|
|1 cup||Celery,thinly sliced|
|1 each||Garlic clove,minced|
|1 each||Bay leaf,finely crushed|
|1 teaspoon||Black pepper|
|3 dashes||Tabasco sauce|
|32 eaches||Fish fillets,lg,breaded|
|⅓ cup||Lemon juice|
|1 cup||Green bell pepper,thin slice|
|1 quart||Tomato puree|
|1 tablespoon||Worcestershire sauce|
|16 pounds||Fish fillets|
|64 eaches||Fish fillets,sm,breaded|
1. Heat oil in large Dutch oven; lightly saute onions, celery, bell pepper and garlic until soft (do not brown). 2. Add tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt, Worcestershire sauce and Tabasco. 3. Stir well; bring to a boil, reduce heat, cover and simmer at least 1 hour.
4. Correct seasoning.
5. Blend cornstarch into water; stir briskly into sauce and cook until translucent and thick.
6. Prepare fish as desired: Steam or poach fillets; or bake (in sauce of lemon juice and melted butter) in preheated 375'F. oven 20 to 30 minutes; or deep-fry breaded fillets. Serve with warm sauce, allowing ⅓ to ½ cup per serving.
NOTE: Unbreaded fish fillets may be baked directly in sauce, too.
Thaw fish if frozen; pat dry and place in well-oiled shallow baking dishes. Cover with sauce; bake in preheated 375'F. 25 to 30 minutes, or until fish flakes easily.