Poached Fish In Creole Sauce

• 2 tablespoons olive oil
• 6 scallions, sliced
• 2 garlic cloves, chopped fine
• 1 stalk celery, sliced
• 1 green bell pepper, diced
• 1 onion, diced
• 2 tablespoons flour
• 1 (28 ounce) can plum tomatoes, drained and chopped
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon thyme
• 1/4 teaspoon cayenne
• 1 teaspoon black pepper
• 2 cups fish stock (or veg. stock)
• 1/2 cup chopped parsley
• 4 firm white fish fillets (6oz. ea.)

1. Make the sauce: In a large saucepan, heat the oil over moderate heat. Add the scallions, garlic, celery, green pepper, and onions. Cook, stirring frequently, about 5 minute until softened but not brown. Add the flour to the veg. mixture and stir to combine. Continue to cook, stirring, about 1 minute longer. Add the tomatoes, lemon juice, worcestershire sauce, thyme, cayenne, black pepper, and stock. Bring to a boil, stirring, then simmer, partially covered, 25-30 minute Stir the parsley into the sauce, then remove about 1 cup of the sauce from the pan and reserve. Add the fish fillets to the pan in a single layer. Pour the reserved sauce over the fillets. Partially cover the pan and simmer the fish about 10 minutes, until the fish flakes. With a large slotted spatula, transfer the fish to a serving dish and spoon the sauce over the fillets. Serve with creamy mashed potatoes or rice and green beans.

olive oil, scallions, garlic, celery, green bell pepper, onion, flour, tomatoes, lemon juice, worcestershire sauce, thyme, cayenne, black pepper, fish stock, parsley, white fish

Taken from www.food.com/recipe/poached-fish-in-creole-sauce-400038 (may not work)