Southern Fish Creole
|Firm fleshed fish fillet||1 Pound, skinless (Use Either Fresh Or Frozen)|
|Onion||1 Medium, chopped to make about 1/2 cup|
|Stalk celery||1 , chopped to make about 1/2 cup|
|Chopped green sweet pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||14 1⁄2 Ounce, cut up|
|Water||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Tablespoon|
|Snipped fresh parsley||1 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Bottled hot pepper sauce||4 Dash (Use Several Dashes)|
|Frozen cut okra||10 Ounce (1 Package)|
|Hot cooked rice||2 Cup (32 tbs)|
Thaw fish, if frozen.
Rinse fish; pat dry with paper towels.
Cut fish into 1-inch pieces; set aside.
In a large skillet cook onion, celery, sweet pepper, and garlic in hot margarine or butter until tender.
Stir the undrained tomatoes, water, tomato paste, parsley, bouillon granules, chili powder, Worcestershire sauce, and hot pepper sauce into onion mixture.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
Add fish and okra to tomato mixture, stirring gently to mix.
Return to boiling; reduce heat.
Cover and simmer about 5 minutes or until fish flakes easily with a fork.
Serve over hot cooked rice.
If desired, serve with lemon wedges.