Cod In Louisiana Sauce Piquant
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish | 4 | Servings | |
INGREDIENTS
| 4 | Cod/scrod steak, 3/4" | |
| 1 | Onion, chop | |
| 1 | Green bell pepper, chop | |
| 1 | Celery rib, chop | |
| 2 | T | Vegetable oil |
| 1 | Garlic clove | |
| 2 | c | White Fish Stock, Recipe |
| 1 | Plum tomato, 28ozw/juice | |
| 1/4 | t | Cayenne |
| 1/4 | c | Scallion green, slice thin |
| Rice |
INSTRUCTIONS
Cook onion, bell pepper & celery in oil over moderate heat, stirring, til golden & softened, stir in garlic & cook mix ,stirring 1min. Stir in stock, tomato w/juices & cayenne & cook mix, stir occasionally & break up tomato, 1Hr. Add cod & simmer covered, turning once, 6min. Transfer cod w/slotted spatula to heated shallow dish, boil sauce til thickened to desired consistency, & season w/salt. Spoon sauce around cod, sprinkle cod w/scallion greens & serve w/rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 134
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 8.9mg
Potassium: 104.1mg
Carbohydrates: 16g
Fiber: 1.5g
Sugar: <1g
Protein: 1.6g