Baked Redfish Or Red Snapper Creole
|Shrimp||1 Pound (Fresh Or Frozen)|
|Fresh oysters||1 Pint, chopped|
|Onion||1 Large, chopped fine|
|Chopped celery||1 Tablespoon|
|Garlic||2 Clove (10 gm), chopped fine|
|White bread slice||6|
|Black pepper||1⁄4 Teaspoon|
|Green pepper||1 Small, chopped fine|
|Fresh parsley||1 Tablespoon|
Shell and clean the shrimp and cut into small pieces.
Put the onion and garlic in a frying pan with the lard, and brown for 15 minutes over a low flame.
Add the shrimp and saute for 10 minutes.
Dampen the bread and mash it, add to the onions and shrimp, and add the finely chopped green pepper, parsley, oysters, celery, thyme, salt and pepper, and bay leaf. (Do not overdo the green pepper; 1 tablespoonful is ample.)
Simmer for 10 minutes, stirring constantly.
Place the stuffing inside the fish and sew up the opening with a needle and thread or fasten with skewers.
Preparation of the Creole Sauce in which the fish will bake is next.