| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Dutch | Soup | 6 | Servings |
INGREDIENTS
| 1/2 | c | Shortening |
| 1/3 | c | All-purpose flour |
| 1 | ts | Chopped onion tops |
| 1 | lg | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| 1 | md | Green pepper; finely chopped |
| 1 | Stalk celery; finely chopped | |
| Celery seed | ||
| Bay leaves | ||
| Cayenne pepper; black pepper, and salt | ||
| 1 | c | Canned tomatoes |
| 6 | c | Water |
| Enough fish to serve 6 persons (gaspergou; red snapper, perch; or trout) | ||
| Hot cooked rice |
INSTRUCTIONS
Melt shortening in heavy skillet or Dutch oven. Add flour and cook to a deep brown, stirring constantly. Add onion tops, onion, and garlic, and cook slowly until onions are shriveled, but not scorched. Add pepper, celery, celery seed, a few bay leaves, cayenne and black pepper, and salt. Cook a few minutes longer; add tomatoes and cook slowly, stirring constantly until the vegetables separate from the shortening. Add 6 cups water and let cook over low heat until all ingredients are soft and blend with the liquid (about 1 hour). Add fish (cut into serving-size pieces) about 30 minutes before serving; cook slowly, allowing fish to become tender but not broken. Serve with hot cooked rice. Yield: 6 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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