Black Drum Creole

Name: Black Drum Creole
Ingredients: 5 lb. black drum fish; 1 c. chopped onions; 1 c. chopped bell pepper; 1 c. chopped parsley; 4 cloves chopped garlic; 4 bay leaves; 6 oz. can tomato paste; 16 oz. can whole tomatoes; 2 c. water; 2 lemons; salt and red pepper to taste; 1/2 tsp. basil; dash of Tabasco sauce; 1/2 c. cooking oil; 7 Tbsp. flour

15 ingredients

14 steps

Ingredients

5 lb. black drum fish
1 c. chopped onions
1 c. chopped bell pepper
1 c. chopped parsley
4 cloves chopped garlic
4 bay leaves
6 oz. can tomato paste
16 oz. can whole tomatoes
2 c. water
2 lemons
salt and red pepper to taste
1/2 tsp. basil
dash of Tabasco sauce
1/2 c. cooking oil
7 Tbsp. flour

Directions

1

Clean fish well.
2

Score on each side at 1-inch intervals. Season fish well, using salt and pepper.
3

Squeeze lemon juice. Place in heavy casserole dish and set aside.
4

In a heavy pot, heat oil over medium heat.
5

Add flour and make roux.
6

Add seasonings. Saute until done.
7

Add tomato paste, tomatoes and water.
8

Blend well.
9

Cook over medium heat for 10 minutes.
10

Add rest of seasonings. Season to taste.
11

Cook approximately 20 minutes.
12

Pour gravy over fish.
13

Cook, uncovered, in oven for approximately 1 hour at 350°.
14

Add water as necessary to retain volume.