White Fish Sauce

4 to 5 lb Gaspergou or other firm fish, cut into serving size chunks
2 to 3 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
2 cloves garlic minced
2 tbs oil
Salt and pepper

Salt and pepper fish to taste. Use a heavy round pot with tight fitting lid, grease heavily with oil. Place a layer of seasoned fish chunks, covering the bottom of the pot. Cover with generous layer of chopped seasoning vegetables, half as thick as the fish layer; repeat, using all fish and vegetables, ending with vegetables on top. Cover tightly, place on low fire and cook 1 to 2 hours, shaking pot gently to loosen sticking fish. DO NOT STIR. Fish is done when vegetables are fully cooked, and liquid is about 1 inch above fish. Serve over cooked rice.

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Cajun Country -- New Iberia, Louisiana