| FISH CREOLE |
|
|
|
4 servings1/4 cup CRISCO Oil 1/2 cup chopped onion 1/2 cup chopped celery 1 cup cooked fish, cut into pieces 1 teaspoon salt Dash thyme Dash pepper 2 tablespoons flour 2 cups canned tomatoes and juice 1/4 cup chopped parsley Cooked rice In a large skillet, add oil, onion and celery and cook until just tender. Add fish, salt, thyme and pepper. Mix flour and some of tomato liquid to make a paste; add to fish mixture along with tomatoes and parsley. Cook over medium heat until mixture boils and is thick. Serve over rice. |
