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Creole Sea Food Dish (D, KLP, TNT)
Source: Unknown
Serves: 6-8

750g-1kg frozen Nile perch, hake, halibut or white palamida, cut into pieces
1 red bell pepper, cut in strips
1 medium carrot, shredded with vegetable peeler
1 cup green onions, cut in small pieces to include the green parts
3 tbsp. fresh dill, cut finely
3-4 big garlic cloves, crushed
1 tbsp. butter
2 tbsp. each oil and olive oil
1/4 cup tomato paste
3 fresh crushed tomatoes, (or from the tin)
1/4 cup water
1/3 cup dry sherry
Salt and fresh ground pepper

Prepare all the vegetables in a bowl; set aside.

In a heavy wok, heat butter, oil, and olive oil. Add all the vegetables; stir. Add the tomatoes and the paste, stir again and add the water; bring to a boil. Lower fire; cover and simmer for 5 minutes.

Add the dry sherry. Add salt and pepper to you own taste; bring to a boil. At this stage you can switch off fire, and continue last step 15 minutes before guests are coming.

Add the frozen fish; stir until fish are well covered with the vegetables. Bring to boil. Cover and simmer on low fire for 20 minutes.

Serve with couscous with mushrooms.

Poster's Note:
Tomato paste you can get in Israel in 2 kinds. 22Bx or the 28-30Bx. (It is written on the tin.) I use the 28-30Bx- it is thicker and better. It comes in 580 grams. I use what I need, the rest I put in a 1/4 cup disposable plastic container in the freezer for later use.

Posted by Rina Perry

Nutritional Info Per Serving: N/A