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Flounder Creole is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 green pepper, cut in strips
3 onions, sliced
1 teaspoon garlic powder
1 (16 ounce) can stewed tomatoes
3 ounces tomato paste
1 chicken bouillon cube
1/4 cup water
1/4 teaspoon basil
1/4 teaspoon chili powder
1/8 teaspoon ground cloves
Pepper to taste
1 pound flounder fillets
4 ounces partially cooked okra
Cooked rice
In a saucepan combine all of the ingredients except the fish, okra, and rice. Bring to a boil; simmer 5 minutes. Add the flounder and okra, cover and simmer 10 minutes. Serve with rice. Makes 4 servings.
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