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Fish Creole

Here's how you make Fish Creole
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  • Servings: 5
  • Prep: 1h
  • Cook: 50m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 pound haddock fish fillets (or other fish)
  • 36 grams vegetable bouillon cubes (3 cubes, or other bouillon)
  • 3 cups water, boiling
  • 1/4 cup chopped yellow onion (or more)
  • 1/4 cup chopped celery (or more)
  • 1 to 3 cloves garlic (chopped)
  • 2 tablespoons oil (to 1/2 cup oil)
  • 1 can (10.5 ounce) tomato purée
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoon salt
  • 1 teaspoon thyme
  • 1/8 teaspoon red pepper (cayenne)
  • 1/8 teaspoon hot sauce (Tabasco sauce)
  • 1/4 cup all-purpose flour
  • 1/2 cup chopped parsley (fresh, or to taste)
  • 160 to 475 grams cooked rice (1-3 cups cooked)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Thaw frozen fillets by leaving them in their original wrapping on the refrigerator shelf, 8 hours per pound.

  • Step 2: Skin and cut them into 2-inch pieces.

  • Step 3: Dissolve bouillon cubes in boiling water.

  • Step 4: In large skillet cook the onion, celery, and garlic in oil till tender and translucent. Blend in the flour and cook until lightly browned.

  • Step 5: Add the bouillon, tomato purée, and seasonings.

  • Step 6: Simmer uncovered 30 minutes, stirring occasionally.

  • Step 7: Add the fish. Simmer 10-15 minutes longer or till fish flakes easily with a fork.

  • Step 8: Remove bay leaf.

  • Step 9: Combine rice and parsley.

  • Step 10: Serve fish creole over the rice.

We hope you enjoy this recipe!

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