| COD CREOLE |
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4 to 6 servings1/4 cup CRISCO Shortening 1 cup minced celery and leaves 1/4 cup chopped onion 1 can (28 ounces) peeled whole tomatoes (undrained) 1 teaspoon salt 1/8 teaspoon pepper 1 bay leaf 4 potatoes (about 1-1/2 pounds), pared and cut in 1/2-inch slices 2 pounds fresh or frozen cod (thaw first, if frozen) Melt Crisco in a large skillet, add celery and onion, and cook until tender. Stir in tomatoes and juice, salt, pepper, and bay leaf. Arrange potato slices in skillet. Bring to boiling; cook covered over medium heat for 5 minutes. Put cod on top. Cover and simmer for 20 to 25 minutes or until fish flakes easily; baste fish frequently. Serve with a slotted spoon. |
