WetLeather Recipe Database - food for bikers

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Name:Camp Style Etouffee Contributor:Martin Golding
Description:Camp Style Etouffee Posted:1998-07-09
Key words:fish, Cajun Category:Main Dishes
ID:434 Updated:2005-11-26 21:33:27
Ingredients:1 lb firm fish, in serving (not bite) sized pieces
olive oil
1 green pepper, diced fine
2 stalks celery, chopped
1 large onion, diced fine
1 can tomatoes
pinch thyme
cayenne or tobasco to taste
Preparation:Oil a thick pot. Lay fish on the bottom, salt lightly, cover with vegetables and herb and spice. Cover, simmer until the fish is done and the vegetables are satisfactorily limp.

Serve with or over rice.
Notes:Any sort of canned tomato will do, stewed diced spiced or just canned. Hack whole tomatoes into small bits in the can by running a long sharp knife through them.

Rotel tomatoes are particularly authentic.

A firm fish is absolutely necessary; sole, for example, will merely disintegrate (making a perfectly acceptable, but inauthentic, fish stew). Ling cod and catfish do well. My favorite is sanddab, except for the struggle with the bones.

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