4-5 lbs. redfish , sheepshead , black or red drum . cleaned and cut into serving sized pieces .
2 yellow onions minced
2-3 stalks celery chopped fine
1 green bell pepper minced
1 small can mushrooms
2 -4 cloves garlic minced
2 tablespoons olive oil
1 large can tomatoes
1 can tomato sauce
2-3 bay leaves
1 cup white wine
2-3 shakes Worcestershire sauce
Salt , black and red pepper to taste (season the fish pieces)
Cook onions ,celery , peppers, mushrooms, and garlic in olive oil until soft .
Add tomatoes, tomato sauce, and bay leaves . simmer for about 30-45 minutes.
Season fish well with salt and peppers (favorite cajun spice will do ) . Place fish in baking pan , add wine and cover fish with the simmered tomato sauce.
Cook uncovered in 350 degree oven 30-45 minutes or until fish is cooked through and the sauce thickened . Serve fish and sauce over white rice with hot french bread .
Gary
This is a old South Louisiana way to cook any type fish you have , it even makes buffalo fish (spotted sucker ) and gaspergou (freshwater drum) fish taste pretty good !
|
   
   
|
|
Reply With Quote
