Serves: 10


2 Large Redfish, One filleted and One left whole
2 Large Onions, chopped
2 ribs celery, chopped
1 (6 oz) can tomato paste
1 (8 oz) can tomato sauce
1 (14 oz) can stewed tomates
1 (10 1/4 oz) can can Ro-Tel tomatoes
4 cloves garlic, chopped
1 (8 oz) pkg mushrooms, sliced
3 Tbls olive salad miz, drained
Salt and Pepper to taste
1/2 tsp thyme
1 lemon, thinly sliced
3 bay leaves
1/2 bunch green onion tops
1/2 bunch parsley, chopped


  1. In a large pot, boil the whole fish with the bones until the meat flakes from the bones. Remove the flakes and set aside. Save the stock.
  2. In a large roaster, cover the bottom with cooking oil and brown onions and celery. Add tomato paste and continue to brown well. Add tomato sauce and brown well.
  3. Add stewed tomatoes with juice, Ro-tel tomatoes, fish flakes, chopped garlic, sliced mushrooms and olive salad mix. Smother for about 5 minutes.
  4. Add 1 quart of the reserved fish stock and cook, covered, over medium heat for about 40 minutes, adding more fish stock if necessary.
  5. Add salt, pepper, thyme and 3 slices of lemon. Lower fire to low simmer and add redfish fillets that have been cut into chunks about 3 inches square. Cook for 15 minutes. Do not stir but carefully scrape bottom of the pot so the mixture does not stick.
  6. Turn off heat. Add green onion tops and parsley. Cover pot and let sit for about 10 minutes before serving over rice. Garnish with remaining slices of lemon and sprinkle with paprika.

Served over rice (I prefer Brown Rice)

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