Difference between revisions of "Creole Boiled Fish"
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* 1 tsp. [[salt]] | * 1 tsp. [[salt]] | ||
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# Clean and wash whole thoroughly. Lay sliced in wire basket. | # Clean and wash whole thoroughly. Lay sliced in wire basket. | ||
# Heat [[water]], vegetables, and seasoning to boiling point, reduce heat and simmer for 10 minutes. | # Heat [[water]], vegetables, and seasoning to boiling point, reduce heat and simmer for 10 minutes. | ||
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[[Category:Fish Recipes|fish]] | [[Category:Fish Recipes|fish]] | ||
[[Category:Fish Recipes|fish]] | [[Category:Fish Recipes|fish]] | ||
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[[Category:Clove Recipes]] | [[Category:Clove Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
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Latest revision as of 11:09, 15 July 2012
Description
Ingredients
- 2-3 lb. *1 qt. boiling water
- 2 Tbs. vinegar or lemon juice
- 1 carrot, sliced
- 1/4 c. celery leaves
- 1 clove garlic, sliced
- 4 Tbs. tomato sauce
- 4 whole cloves
- 3 onions, sliced
- 1 tsp. salt
Procedures
- Clean and wash whole thoroughly. Lay sliced in wire basket.
- Heat water, vegetables, and seasoning to boiling point, reduce heat and simmer for 10 minutes.
- Add carefully, and simmer another 10–20 minutes, according to thickness of .
- is done when it can be pulled from bone.
- Place on hot platter and garnish as desired. Serve with sauce.
