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fillet bass shrimp oleo onions celery bell pepper garlic tomato paste Ro-Tel tomatoes Worcestershire Chachere salt water flour
Viewed: 57 - Published at: 3 years agoIngredients
- 2 lb. fillet bass
- 1 lb. deveined shrimp (optional)
- 1 stick oleo
- 2 large onions, chopped
- 3 celery sticks, chopped
- 1/2 bell pepper, chopped
- 2 cloves garlic, chopped
- 1 large can V-8 juice
- 1/2 small can tomato paste
- 1 can Ro-Tel tomatoes with juice
- 2 Tbsp. Worcestershire
- 1 Tbsp. Tony Chachere
- salt and pepper to taste
- 1 qt. water
- 2 Tbsp. flour
Method
- Cook fish in water (boil 15 minutes).
- Saute onion, garlic, bell pepper and celery in oil.
- Add flour to sauteed vegetables and brown lightly.
- Add to fish and water.
- Add V-8 juice, tomato paste, Ro-Tel tomatoes with juice, Worcestershire and Tony's.
- Salt and pepper to taste.
- Cook covered on low for approximately 1 hour. If using shrimp, add to couvillion the last 30 minutes.
- Serve over rice.
