Broiled Sole with Shrimp Creole Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

1/2 cup olive oil, divided

2 cups diced onion

1 1/2 cups diced celery

1 1/2 cups sliced green onions (about 1 bunch)

1 1/2 cups diced green bell pepper

2 tablespoons minced garlic

1 teaspoon salt

3/4 teaspoon ground red pepper

1/2 teaspoon freshly ground black pepper

1/2 teaspoon fennel seeds

1 1/2 teaspoons dried basil

1 teaspoon dried thyme

1 teaspoon hot sauce

2 bay leaves

1/2 cup chicken broth

2 (14.5-ounce) cans diced tomatoes, undrained

2 tablespoons tomato paste

1 pound small shrimp, peeled and deveined

6 (6-ounce) sole or flounder fillets

1 tablespoon seafood seasoning

1/4 cup dry white wine (optional)

Directions:

1. Heat 1/4 cup olive oil in a large saucepan. Sauté onion and celery in oil 5 minutes. Add green onions and bell pepper; sauté 5 minutes. Add garlic and next 7 ingredients; sauté 3 minutes. Stir in bay leaves and next 3 ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 hour.
2. Add shrimp. Cover and cook 6 minutes or just until shrimp turn pink. Remove bay leaves. Set aside, keeping warm.
3. Place fish fillets in a lightly greased roasting pan. Stir together remaining 1/4 cup oil and seafood seasoning in a small bowl. Brush fish with seasoning mixture. Pour wine over fish, if desired.
4. Broil 3 inches from heat 5 minutes or until fish flakes with a fork. Spoon Shrimp Creole Sauce evenly onto 6 plates, and place fish on top.

By RecipeOfHealth.com