Halibut Creole
| Category | Fish
|
| Classification | Diet |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | null |
| Yield | null |
| Source | Prit. Per. Wt. Loss |
| Comment | this is good |
Ingredients
- 1 cup vegetable stock
- 2 cups coarsely chopped red and/or brown onions
- 1 cup coarsely chopped green pepper
- 1 cup diagonally sliced celery
- 2 cloves minced garlic
- 2 minced shallots
- 1/2 cup chopped leeks
- 1 cup diced tomatoes
- 1 15 oz. can tomato sauce
- 1 16 oz. can diced tomatoes in puree
- 1/4 cup tomato paste
- 1/4 cup vermouth or dry sherry
- 2 tablespoons chopped parsley
- 2 teaspoons gumbo file
- 1/2 teaspoon thyme
- 1 bay leaf
- cayenne pepper or tabasco
- 1 pound halibut or other firm fleshed fish in bite-sized pieces
Directions
Serves 5. In a large skillet, heat 1/2 cup stock to a boil. Saute the onion, green pepper, celery, garlic, shallots and leeks in the stock. Add the remaining stock and all the other ingredients except the fish. Bring to a boil, then turn down the heat and simmer uncovered for 5 minutes. Add the fish and simmer uncovered for 1- minutes longer or until the fish is cooked. Remove the bay leaf before serving.
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