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HISTORY | DOGS | HOME | FOOD | GARDEN

Fish Creole

Plate

1 lb. fresh white fish, such as trout, whitefish, redfish, drum, etc.
1 onion, chopped
2 stalks of celery, chopped
rosemary
2 bay leaves
1 can whole peeled tomatoes

Don't be too stingy with the rosemary: use at least 2-3 tops of fresh or ½ to 3/4 teaspon of dried. Saute the onions and celery in butter or olive oil. Add the fish, bay leaves, rosemary and tomatoes, bring to a moderate boil and cook about 30 minutes. Serve on white rice.

 

History | Dogs | Home | Food | Garden

table

Anchovy Spaghetti
Apple Cake
Beans Elizabeth
Bouillabaisse
Broccoli Cheese Soup
Cajun Cat
Chili
Chilis Rellenos
Clam Chowder
Colonial Chicken Curry
Craig's Shrimp Pasta
Dog Food
Dolmas
Erin's Artichoke Dip
Fish Creole
Garden Noodles
Gaspacho
Goanese Chicken
Gumbo
Just 8 Corn Muffins
Lawan's Heavenly Soup
Magic Hat Sauce
Monroeville Spaghetti
Mother's Fruitcake
Mulligatawny Soup
Mussels Marinara
My Father's Beans
Oyster Pie
Paella
Pasta Putanesca
Peach Cake
Roast Chicken with Herbs
Seafood Curry
Siam Garden Thai Beef Curry
Spaghetti Marpoli
Summer Fruitcake
Tuna Spaghetti
Two Banana Bread
Very Green Salad
Whiskey Pudding