Poached Fish in Creole Sauce

• olive oil↗2 tablespoons
• scallions, sliced↗6
• garlic cloves, chopped fine↗2
• stalk celery, sliced↗1
• green bell pepper, diced1
• onion, diced↗1
• flour↗2 tablespoons
• plum tomatoes, drained and chopped↗1 can

  28 ounce

• lemon juice↗1 tablespoon
• Worcestershire sauce↗1 tablespoon
• thyme↗1⁄4 teaspoon
• cayenne↗1⁄4 teaspoon
• black pepper↗1 teaspoon
• fish stock (or veg. stock)↗2 cups
• chopped parsley1⁄2 cup
• firm white fish fillets (6oz. ea.)4

Step-by-step instructions

1. 1

   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.