Fish Two O'Clock Bayou

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"White fish fillets cooked with stock on a bed of chopped vegetables. Adapted 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."

Original recipe yields 3 servings


  • Serving Size: 1 (420.1 g)
  • Calories 469.8
  • Total Fat - 28.7 g
  • Saturated Fat - 15.8 g
  • Cholesterol - 242.4 mg
  • Sodium - 933.5 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 1.4 g
  • Sugars - 3 g
  • Protein - 43.3 g
  • Calcium - 71.5 mg
  • Iron - 2.5 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Combine the salt, cayenne and black pepper.

Step 2

Take a rounded 1/2 teaspoon and sprinkle it over both sides of the fish.

Step 3

Let stand 1/2 hour. Reserve remaining salt and pepper mixtur.

Step 4

Heat the butter in a large skillet over high heat until it is half melted.

Step 5

Add onions, celery, bell peppers and the remaining salt and pepper mixture.

Step 6

Cook about 2 minutes, stirring occasionally.

Step 7

Add the flour and 1/2 cup of the stock and stir until well blended.

Step 8

Reduce heat and simmer until liquid is almost evaporated, stirring frequently. Stir in remaining stock.

Step 9

Add fish in a single layer and sprinkle green onions over the top.

Step 10

Cover and cook just until fish is cooked, about 5 minutes.

Step 11

Serve immediately.

Tips & Variations

No special items needed.

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