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Receta Black Drum Creole

Name: Black Drum Creole
Ingredients: 5 lb Black drum, cleaned; 1 c. Onion, minced; 1 c. Bell pepper, minced; 1 c. Parsley, minced; 4 x Garlic clove, minced; 4 x Bay leaves; 6 ounce Tomato paste; 16 ounce Tomatoes, whole, can; 2 c. Water; 2 x Lemons; 1/2 tsp Basil Tabasco sauce, dash; 1/2 c. Veg. oil; 7 Tbsp. Flour Salt & red pepper to taste

de Global Cookbook

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Ingredientes

5 lb Black drum, cleaned
1 c. Onion, minced
1 c. Bell pepper, minced
1 c. Parsley, minced
4 x Garlic clove, minced
4 x Bay leaves
6 ounce Tomato paste
16 ounce Tomatoes, whole, can
2 c. Water
2 x Lemons
1/2 tsp Basil Tabasco sauce, dash
1/2 c. Veg. oil
7 Tbsp. Flour Salt & red pepper to taste

Direcciones

Clean fish well,scoring on both sides at one inch intervals. Season fish well using salt and pepper. Squeeze lemon juice all over fish. Place in a heavy casserole dish and set aside. In a heavy black iron pot, heat oil over medium heat. Add in flour and make a roux. Add in seasonings, saute/fry till done. Add in tomato paste, tomatoes and water, blending well. Cook over medium heat for 10 min. Add in rest of seasonings and season to taste. Cook approximately 20 min. Pour resulting gravy over fish. Cook uncovered in 350 oven for approx. 1 hour. Add in water as necessary to retain volume. Also for: Sheepshead, Bull Croaker or possibly other scaled fish.