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Red Snapper a la Creole Recipe

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This recipe for Red Snapper a la Creole, by , is from Recipes From Hazel Cadle , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Herbert Cadle

Category:
Category:

Ingredients:  
Ingredients:  
1 (5-lb) whole red snapper, cleaned


1/2 cup vegetable oil
2 large onions, quartered, thinly sliced
2 medium, green bell peppers, chopped
4 celery stalks, chopped
4 garlic cloves, minced
2 bay leaves, minced
1/2 teaspoon dried leaf thyme or 1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon dried leaf oregano or 1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground pepper
1/2 teaspoon red (cayenne) pepper
1 tablespoon brown sugar
5 large tomatoes, peeled chopped
1 (6 oz.) can tomato pate
1/4 cup fresh lemon juice
2 cups Seafood Stock or 2 (8 oz.) bottles clam juice
1/4 cup minced parsley
6 green onions chopped
2 lbs, small uncooked shrimp cleaned and devained
Salt to taste

Directions:
Directions:
1. Place red snapper (skin side down) in a large baking dish or roasting pan.

2. Cover and refrigerate while preparing sauce.

3. In a heavy 12-inch skillet over medium heat, heat oil until hot. Add onions, bell pepper, celery, and garlic. Cook until vegtables are wilted and transparent, about 8 minutes.

4. Stir in seasonings, sugar and tomatoes. Cook 10 minutes.

5. Stir in tomato paste, lemon juice and stock or clam juice.

6. Reduce heat, simmer, partially covered, 45 minutes.

7. Add parsley and green onions, stir until distributed.

8. Add shrimp and salt; cook 5 minutes.

9. Preheat oven to 375.

10. Pour sauce over fish.

11. Bake in preheated oven until fish turns transparent to opaque, 40 minutes.

12. To serve, place fish in center of a large platter; spoon sauce around fish.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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