| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Soup |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Firm-fleshed fish (black bass; gaspergou); or whole pan fish (perch or bream; etc.) |
|
|
Salt and pepper |
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Chopped onion tops |
| 2 |
tb |
Finely cut garlic |
| 1 |
c |
Chopped celery |
| 1/4 |
c |
Chopped parsley |
| 1 1/4 |
c |
Cooked tomatoes |
| 2 |
tb |
Freshly squeezed lemon juice |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
All-purpose flour |
| 1 1/2 |
lb |
Cleaned shrimp |
| 1 |
lb |
Crabmeat |
INSTRUCTIONS
Bone fish and cut into serving size pieces. Season with salt and pepper.
Prepare the onions, garlic, celery, and parsley, and mix together
thoroughly. Pour off some of the juice from the tomatoes and add lemon
juice and Worcestershire sauce. Mix well. Add flour gradually to tomato
juice mixture and make into a thin paste.
Brush olive oil or salad oil on bottom and sides of pot. A black iron pot
with heavy lid is ideal for this, but an electric skillet can be used.
Place a layer of seasoned fish in the pot. Spoon the flour-tomato mixture
over all the fish. Put a layer of vegetable seasoning next. Mash a few
tomatoes and sprinkle over vegetables. Put a second layer of fish, the
vegetable mixture, and tomatoes until all the fish and vegetable mixture is
used up. Size of the pot will determine the layers. It is possible there
will be only one layer.
Place lid on pot and cook over medium heat until juice starts to boil,
then reduce immediately to low heat. Cook, covered, for 45 minutes to 1
hour, or until fish flakes easily with fork. With an electric skillet,
start fish at 350°. As soon as it starts to boil, reduce to 225°; cook for
45 minutes to 1 hour, or until done. Ten minutes before stew is done, add
shrimp and crabmeat. Yield: 8 to 10 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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