abound in South Louisiana, here's another great one!
Redfish Sauce Piquant
Service - Capt. Bill Lake - Houma, LA
This is easily divided by two if you have less fish...
5 lbs. redfish, cut into pieces
1 cup cooking oil
4 (6 oz.) cans tomato paste
6 (8 oz.) cans tomato sauce
3 lg. onions chopped
3 bell peppers, chopped
4 small jars sliced mushrooms
6 large cloves garlic, minced
1/2 bunch shallots, chopped
1/2 bunch parsley, chopped
Juice of 2 lemons
1 tablespoon Tabasco
1 qt. water
salt & pepper
Brown fish in oil, remove and set aside.
Brown onions in oil, add tomato paste and tomato sauce.
Smother for about 1 hour over low heat. Add bell pepper, mushrooms,
garlic, shallots, parsley, lemon juice, Tabasco, salt and pepper to
taste, and water. Cook for 1/2 hour. Add fish and cook for 15
minutes. Stir gently so as not to break up fish.
YIELD: 8 servings