| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish/shellf |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion, large, chopped |
| 1 |
|
Celery rib, chopped |
| 1/4 |
c |
Butter |
| 2 |
|
Garlic cloves, chopped |
| 1 |
tb |
Parsley, chopped |
| 2 |
c |
Tomatoes, chopped |
| 1 |
tb |
Sugar |
| 1/2 |
|
Lemon, juiced |
| 1 |
ds |
Worcestershire sauce |
| 16 |
oz |
Salmon |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Saute onions and celery in oil until tender. Add garlic, parsley,
tomatoes, sugar, lemon juice, and Worcestershire sauce. Salt and
pepper to taste.
Bring to a boil, cover, and reduce to low heat. Cook about 1 hour.
Add salmon; cook 30 to 45 minutes or until thick. Small amounts of
water may be added to sauce as needed during cooking. Serve over
rice. "Jambalaya, Crawfish Pie, File Gumbo" formatted by Mary
Dishongh Bowles.
Posted to MM-Recipes Digest V3 #242
Date: Wed, 4 Sep 1996 17:56:35 -0400
From: BobbieB1@aol.com
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