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Suggest a better description1. Heat oil in large Dutch oven; lightly saute onions, celery, bell pepper and garlic until soft (do not brown). 2. Add tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt, Worcestershire sauce and Tabasco. 3. Stir well; bring to a boil, reduce heat, cover and simmer at least 1 hour. 4. Correct seasoning. 5. Blend cornstarch into water; stir briskly into sauce and cook until translucent and thick. 6. Prepare fish as desired: Steam or poach fillets; or bake (in sauce of lemon juice and melted butter) in preheated 375F. oven 20 to 30 minutes; or deep-fry breaded fillets. Serve with warm sauce, allowing 1/3 to 1/2 cup per serving. NOTE: Unbreaded fish fillets may be baked directly in sauce, too. Thaw fish if frozen; pat dry and place in well-oiled shallow baking dishes. Cover with sauce; bake in preheated 375F. 25 to 30 minutes, or until fish flakes easily.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 404 | ||
Calories from Fat: 186 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 146.3mg | 45 % | |
Sodium 158.1mg | 5 % | |
Potassium 890.1mg | 23 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 7.8g | ||
Protein 44.1g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 404
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