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Creole Fish Orleans
1/4 cup margarine or butter
1 large onion, chopped (1 cup)
1/2 cup sliced celery
1 Tbsp. minced garlic
1 (16 oz.) can tomatoes, undrained, cut in pieces
1 bay leaf
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. hot pepper sauce
1 cup sliced fresh mushrooms
1 1/2 lbs. Fish Fillets (Sole, Flounder, Turbot)
In large saucepan or skillet melt margarine; saute onion, celery and garlic for 3 minutes. Stir in tomatoes, bay leaf, Worcestershire sauce, salt and hot pepper sauce. Simmer 15 minutes or until thickened. Add mushrooms. Roll Fillets, arrange in sauce; cover. Cook 10 minutes longer, or until fish is done. Remove fish to serving platter. Remove bay leaf from sauce; discard. Spoon sauce around fish; sprinkle with parsley if desired.
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