From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Saute onions and celery in butter until soft. In another pot, make a light roux with oil and flour. Keep stirring until the flour is golden brown. To the roux add fish stock. Stir until thoroughly blended, and let simmer. Add vegetable mixture. Let simmer about 30 minutes, covered.
Cut bass into bite size pieces. Season with salt, pepper and garlic salt generously. Add fish to mixture and cook 5 to 10 minutes until bass is done. This is better the day after, warmed over briefly. Serve like this or add small amount of white wine just before serving. For a main meal, add rice as a sort of gumbo.
- 1 medium onion, sliced thinly
- 1 bunch chopped green onions
- 2 stalks celery with tops, chopped
- 1/2 cup butter
- 2 to 3 Tablespoons oil
- Flour – enough to make a paste
- 4 cups fish stock (boil fish bones an hour to get stock)
- 4 pounds bass, filed and skinned
- Salt, pepper and garlic salt to taste
TO PREPARE:
Saute onions and celery in butter until soft. In another pot, make a light roux with oil and flour. Keep stirring until the flour is golden brown. To the roux add fish stock. Stir until thoroughly blended, and let simmer. Add vegetable mixture. Let simmer about 30 minutes, covered.
Cut bass into bite size pieces. Season with salt, pepper and garlic salt generously. Add fish to mixture and cook 5 to 10 minutes until bass is done. This is better the day after, warmed over briefly. Serve like this or add small amount of white wine just before serving. For a main meal, add rice as a sort of gumbo.
