|Name:||Camp Style Etouffee||Contributor:||Martin Golding|
|Description:||Camp Style Etouffee||Posted:||1998-07-09|
|Key words:||fish, Cajun||Category:||Main Dishes|
|Ingredients:||1 lb firm fish, in serving (not bite) sized pieces
1 green pepper, diced fine
2 stalks celery, chopped
1 large onion, diced fine
1 can tomatoes
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.