3/4 c Vegetable oil
1 c Celery, thinly sliced
1 ea Garlic clove,minced
1 ea Bay leaf, finely crushed
1 t Black pepper
3 T Salt
3 ds Tabasco sauce
1/2 c Water, cold
32 ea Fish fillets, lg, breaded
1/3 c Lemon juice
1 c Onion, chopped
1 c Green bell pepper, thin slice
1 qt Tomato puree
1 t Thyme
3 T Sugar
1 T Worcestershire sauce
1/2 c Cornstarch
16 lb Fish fillets
64 ea Fish fillets, sm, breaded
2/3 c Butter
1. Heat oil in large Dutch oven; lightly saute onions, celery, bell
pepper and garlic until soft (do not brown).
2. Add tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt,
Worcestershire sauce and Tabasco.
3. Stir well; bring to a boil, reduce heat, cover and simmer at least
1 hour.
4. Correct seasoning.
5. Blend cornstarch into water; stir briskly into sauce and cook until
translucent and thick.
6. Prepare fish as desired: Steam or poach fillets; or bake (in sauce
of lemon juice and melted butter) in preheated 375°F oven 20 to 30
minutes; or deep-fry breaded fillets. Serve with warm sauce, allowing
1/3 to 1/2 cup per serving.
NOTE: Unbreaded fish fillets may be baked directly in sauce, too.
Thaw fish if frozen; pat dry and place in well-oiled shallow baking
dishes. Cover with sauce; bake in preheated 375°F 25 to 30 minutes,
or until fish flakes easily.
