Recipe - Black Drum Creole

5 pound Black drum, cleaned
1 cup Onion, chopped
1 cup Bell pepper, chopped
1 cup Parsley, chopped
4 Garlic clove, chopped
4 Bay leaves
6 ounce Tomato paste
16 ounce Tomatoes, whole, can
2 cup Water
2 Lemons
One half teaspoon Basil
Tabasco sauce, dash
One half cup Cooking oil
7 tablespoon Flour
Salt & red pepper to taste

Clean fish well,scoring on both sides at one inch intervals. Season fish
well using salt and pepper. Squeeze lemon juice all over fish. Place in a
heavy casserole dish and set aside. In a heavy black iron pot, heat oil
over medium heat. Add flour and make a roux. Add seasonings, saute until
done. Add tomato paste, tomatoes and water, blending well. Cook over medium
heat for 10 minutes. Add rest of seasonings and season to taste. Cook
approximately 20 minutes. Pour resulting gravy over fish. Cook uncovered in
350 oven for approx. 1 hour. Add water as necessary to retain volume. Also
for: Sheepshead, Bull Croaker or other scaled fish. Source: Louisiana
Conservationist Mar/Apr 88 Recipe date: 04/25/88

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini