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My bad.
This dish is actually a sauce piquant.
The recipe states 8 servings. Maybe for hogs. I basically halved it and was plenty for about 8, served over rice.
2 onions, 2 bell peppers + 1tbs ground Chipotle.
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.
Sauce Piquant - A hot spicy stew made with tomato paste or sauce, roux and most any meat available. The most popular is seafood, fish, chciken, turtle or alligator sauce piquant.
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Last edited by busterb; 01-10-2009 at 12:54 PM.
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