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Categories:
fish flour margarine onions green bell pepper celery garlic Worcestershire sauce lemon juice onion tomato sauce tomato paste water
Viewed: 26 - Published at: 6 years agoIngredients
- 6 to 8 lb. fish, cut in pieces
- `1 c. flour
- 1 c. margarine
- 2 onions
- 1/2 green bell pepper
- 2 or 3 sticks celery
- 3 cloves garlic
- 1 Tbsp. Worcestershire sauce
- 1 tsp. lemon juice
- 1/2 c. onion tops and parsley
- 1 small can tomato sauce
- 1 small can tomato paste
- 2 qt. water
Method
- In a Dutch oven, make a roux with flour and margarine; cut off fire and add onions, bell pepper, celery and garlic, stirring mixture until it stops sizzling.
- Add tomato sauce and paste. Heat and stir over low heat for a few minutes.
- Add 2 quarts of water; stir well and bring to boil.
- Add Worcestershire sauce and lemon juice.
- Lower heat; cover and let simmer at least 2 hours, stirring occasionally to prevent sticking on bottom.
