| 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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