Shrimp & Fish Creole Recipe

• 3 tbsp. butter or possibly vegetable oil
• 1 c. minced onions
• 1 garlic clove, chopped or possibly pressed
• 2 med. carrots
• 3 celery stalks, minced
• 2 lg. potatoes, cubed
• 2 sm. zucchini, minced
• 1 green pepper, minced
• 1 bay leaf
• Healthy pinch of thyme
• 1 c. minced tomatoes
• 1 c. tomato juice
• 3 c. vegetable stock or possibly water
• Tabasco or possibly other warm sauce to taste
• Salt & black pepper to taste
• Juice of 1 lemon
• 1 1/2 lbs. hard white fish, cut into bite-sized pcs
• At least 1/2 pound peeled, deveined shrimp
• Minced fresh parsley
• Lemon wedges

1. Saute/fry the onions and garlic in the butter till the onions are translucent/soft.
2. Add in the carrots, celery and potatoes and saute/fry gently for 5 min.
3. Add in the zucchini and green pepper and saute/fry for 5 min.
4. Add in the bay leaf, thyme, tomatoes, tomato juice and stock or possibly water.
5. Simmer 15 to 20 min till the vegetable are tender.
6. Add in warm pepper sauce, salt and black pepper to taste.
7. Stir in the lemon juice, fish and shrimp.
8. Simmer about 5 min till the fish is just cooked and flakes easily with a fork but does not fall apart.
9. Serve with minced fresh parsley, lemon wedges and warm pepper sauce.
10. Wonderful with hot corn bread!

butter, onions, garlic, carrots, celery stalks, potatoes, zucchini, green pepper, bay leaf, thyme, tomatoes, tomato juice, vegetable stock, salt, lemon, hard white fish, at, fresh parsley, lemon wedges

Taken from cookeatshare.com/recipes/shrimp-fish-creole-14296 (may not work)