Place celery, onion and capsicum in a large heavy based saucepan and fry in the butter until soft.
Add the seasonings including sugar and Tabasco sauce, mix together and cook for a few minutes.
Add the fish stock and cook for 5 minutes.
Add the fish, simmer gently for 5 minutes.
Pour the mixture into a shallow oven proof dish and put the bread crumbs on top.
Sprinkle with cheese, dot with butter and place under a hot grill to brown.
Sprinkle with parsley and paprika and serve.
At Doyle's, there is also another version with shellfish or fish that is made in the same way, except without flour. It is then ladled into big deep plates and sprinkled with bread crumbs that have been browned under the salamander for a few minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (455g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 56 (43%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 11.3mg||3 %|
|Sodium 621.9mg||21 %|
|Potassium 694.1mg||18 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 7.6g|
|Protein 9.6g||14 %|
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Calories per serving: 131
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