Haddock Creole – Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isHaddock Creole
SUMMER HOT LUNCH RECIPE WAGON: Haddock Creole
1 frozen haddock or pollock fillet
2 tablespoons (1 ¼ stick) butter or margarine
1 small celery stalk
2 tablespoons all purpose flour
1 small yellow onion
2 tablespoons of water
1 Clove garlic
½ teaspoon sugar
1 small green pepper
Celery leaves for garnish
1 can (14 ½ or 16 ounces) stew tomatoes
Bay leaf
Place
frozen haddock in a heavy-duty plastic food storage bag, and seal the back tightly. Place the wrapped haddock in a large pan containing very hot water. Thaw the fish until it can be cut through. (Alternately, thaw the fish in the microwave oven)
Meanwhile chop onion, celery, and garlic. Core and seed bell pepper and cut it into strips.
In
a large skillet, melt butter over medium high heat and cook until lightly browned. Add the chopped celery, onion and garlic and sauté until lightly browned. About five minutes
Stir
flour into celery mixture until well mixed. Stir in tomatoes, water, sugar, and bay leaf, Bring to boil stir occasionally. Reduce the heat to low, simmer for five to 10 minutes stirring occasionally.
Using
a sharp knife, cut the fish cross wire into four pieces. Place the fish in the simmering tomato mixture. Add the pepper strips and cover the skillet. Cook the fish until it flakes easily when tested with a fork and it is cooked in the center, 12 to 15 minutes. Discard the bay leaf and garnish with celery leaves. Place in a heated lunch box for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF