Fish Two O'clock Bayou

Chocolatl's Note:

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

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 1/2 teaspoon salt
• 3/8 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 lb white fish fillet, cut into about 4 pieces
• 4 tablespoons unsalted butter
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped green bell pepper
• 3/4 cup hot seafood stock
• 1 tablespoon flour
• 1/2 cup finely chopped green onion, tops only

Directions:

1. Combine the salt, cayenne and black pepper. Take a rounded 1/2 teaspoon and sprinkle it over both sides of the fish. Let stand 1/2 hour. Reserve remaining salt and pepper mixture.
2. Heat the butter in a large skillet over high heat until it is half melted. Add onions, celery, bell peppers and the remaining salt and pepper mixture. Cook about 2 minutes, stirring occasionally.
3. Add the flour and 1/2 cup of the stock and stir until well blended. Reduce heat and simmer until liquid is almost evaporated, stirring frequently.
4. Stir in remaining stock. Add fish in a single layer and sprinkle green onions over the top. Cover and cook just until fish is cooked, about 5 minutes. Serve immediately.

Reviews

[*Parsley*]

Delicious fish. I used haddock fillets for this. I had no seafood stock, so I used clam juice. The sauce thickened up very nicely. Thanx for posting!

[Paka]

Great fish. No fish stock but chicken stock worked just fine. I used a mixture of red and green peppers which gave the sauce a beautiful reddish tint. Thanks.

[BakinBaby]

Delish...used telapia, not our favorite but I had it in the freezer. DH was sopping up the sauce with plain white bread! Ouch! Okay, he's a country boy! No wonder Breezer and other chefs gave this the heads up for best of 2010! I put this keeper in my best of file. Thaks Chocolati!