Poached Fish In Creole Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
6 scallions, sliced
2 garlic cloves, chopped fine
1 stalk celery, sliced
1 green bell pepper, diced
1 onion, diced
2 tablespoons flour
1 (28 ounce) can plum tomatoes, drained and chopped
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon thyme
1/4 teaspoon cayenne
1 teaspoon black pepper
2 cups fish stock (or veg. stock)
1/2 cup chopped parsley
4 firm white fish fillets (6oz. ea.)

Preparation

Make the sauce: In a large saucepan, heat the oil over moderate heat. Add the scallions, garlic, celery, green pepper, and onions. Cook, stirring frequently, about 5 minute until softened but not brown. Add the flour to the veg. mixture and stir to combine. Continue to cook, stirring, about 1 minute longer. Add the tomatoes, lemon juice, worcestershire sauce, thyme, cayenne, black pepper, and stock. Bring to a boil, stirring, then simmer, partially covered, 25-30 minute Stir the parsley into the sauce, then remove about 1 cup of the sauce from the pan and reserve. Add the fish fillets to the pan in a single layer. Pour the reserved sauce over the fillets. Partially cover the pan and simmer the fish about 10 minutes, until the fish flakes. With a large slotted spatula, transfer the fish to a serving dish and spoon the sauce over the fillets. Serve with creamy mashed potatoes or rice and green beans.