May 18, 2018
Dinner, Main Dish, Casseroles,
Fish, Haddock, Rice, Vegetables, Onions, Creole, Southern, Stove Top, Kosher, No Eggs, Spicy, All Occasions more
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"Tasty and colorful."
Thaw frozen fillets by leaving them in their original wrapping on the refrigerator shelf, 8 hours per pound.
Skin and cut them into 2-inch pieces.
Dissolve bouillon cubes in boiling water.
In large skillet cook the onion, celery, and garlic in oil till tender and translucent. Blend in the flour and cook until lightly browned.
Add the bouillon, tomato purée, and seasonings.
Simmer uncovered 30 minutes, stirring occasionally.
Add the fish. Simmer 10-15 minutes longer or till fish flakes easily with a fork.
Remove bay leaf.
Combine rice and parsley.
Serve fish creole over the rice.
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