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Servings: 12


Cost per serving $0.40 view details


  1. 1. Heat oil in large Dutch oven; lightly saute/fry onions, celery, bell pepper and garlic till soft (don't brown).
  2. 2. Add in tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt, Worcestershire sauce and Tabasco.
  3. 3. Stir well; bring to a boil, reduce heat, cover and simmer at least 1 hour.
  4. 4. Correct seasoning.
  5. 5. Blend cornstarch into water; stir briskly into sauce and cook till translucent/soft and thick.
  6. 6. Prepare fish as desired: Steam or possibly poach fillets; or possibly bake (in sauce of lemon juice and melted butter) in preheated 375'F. oven 20 to 30 min; or possibly deep-fry breaded fillets. Serve with hot sauce, allowing 1/3 to 1/2 c. NOTE: Unbreaded fish fillets may be baked directly in sauce, too. Thaw fish if frzn; pat dry and place in well-oiled shallow baking dishes. Cover with sauce; bake in preheated 375'F. 25 to 30 min, or possibly till fish flakes easily.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 776g
Recipe makes 12 servings
Calories 887  
Calories from Fat 344 39%
Total Fat 38.69g 48%
Saturated Fat 10.45g 42%
Trans Fat 0.35g  
Cholesterol 414mg 138%
Sodium 2681mg 112%
Potassium 2500mg 71%
Total Carbs 18.68g 5%
Dietary Fiber 2.3g 8%
Sugars 8.38g 6%
Protein 110.78g 177%
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