 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 3 |
|
White fish fillets cooked with stock on a bed of chopped vegetables. From the Prudhomme Family Cookbook. Although Paul Prudhomme insists that only fresh fish be used in this recipe, I have had good results using frozen fish. Any white fish can be used. If you don't have seafood stock, substitute chicken or vegetable stock. Serve this over cooked rice. Ingredients:
1/2 teaspoon salt |
3/8 teaspoon cayenne pepper |
1/4 teaspoon black pepper |
1 lb white fish fillet, cut into about 4 pieces |
4 tablespoons unsalted butter |
1/4 cup finely chopped onion |
1/4 cup finely chopped celery |
1/4 cup finely chopped green bell pepper |
3/4 cup hot seafood stock |
1 tablespoon flour |
1/2 cup finely chopped green onion, tops only |
Directions:
1. Combine the salt, cayenne and black pepper. Take a rounded 1/2 teaspoon and sprinkle it over both sides of the fish. Let stand 1/2 hour. Reserve remaining salt and pepper mixture.
2. Heat the butter in a large skillet over high heat until it is half melted. Add onions, celery, bell peppers and the remaining salt and pepper mixture. Cook about 2 minutes, stirring occasionally.
3. Add the flour and 1/2 cup of the stock and stir until well blended. Reduce heat and simmer until liquid is almost evaporated, stirring frequently.
4. Stir in remaining stock. Add fish in a single layer and sprinkle green onions over the top. Cover and cook just until fish is cooked, about 5 minutes. Serve immediately.
|
|