"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Popís Baked Redfish Recipe

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This recipe for Popís Baked Redfish, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kerry Hoppe
Added: Monday, August 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp oil
1 large yellow onion diced
2 stalks celery chopped
1 bell pepper chopped
3 cloves garlic chopped
1 can (16 oz.) whole peeled tomatoes
1 can (14 1/2 oz.) stewed tomatoes
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
Ĺ tsp sugar
Ĺ tsp cayenne pepper
Salt to taste
6lb whole redfish, cleaned (head removed)
Ĺ lemon, thinly sliced
Ĺ cup green onion, chopped
1/3 cup Parsley, chopped
3 cups hot water

Directions:
Directions:
In oil, sauteí onion and celery about 10 minutes. Stir in next 9 ingredients. Cover loosely and cook for 1 hour, adding water one cup at a time as needed, stir frequently. In a large pan place redfish and pour sauce over fish, add remaining ingredients, cover with aluminum foil and place in oven at 350*F. for Ĺ hour. Remove aluminum foil and continue cooking for another 15 minutes. Serve with rice.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a dish that my Dad made quite often to feed our family. I make the dish now for my family.

 

 

 

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