French Quarter Fish Creole

French Quarter Fish Creole

  • Prep: 25 min
  • Cook Time: 40 min
  • Total: 1 hr 5 min
  • Serving: 6

New Orleans inspired French Quarter Fish Creole combines seafood and vegetables in a peppery sauce.


  • 2 tablespoons butter
  • water
  • salt
  • 1 1/2 cups regular long grain rice
  • 1, 16 ounce package frozen flounder, cod or haddock fillets
  • 2 tablespoon vegetable oil
  • 2 onions, diced
  • 2 celery stalks, diced
  • 1 large green pepper, cut into 1/2 inch strips
  • 1 garlic clove, crushed
  • 1, 28 ounce can tomatoes
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon hot pepper sauce
  • 1, 10 ounce package frozen peas


  1. In 2 quart saucepan over high heat, heat butter, 3 cups water and 1 teaspoon salt to boiling; stir in rice; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and all liquid is absorbed. Fluff rice with fork; keep warm.
  2. Meanwhile let frozen fish stand at room temperature 15 minutes to thaw slightly. In 4 quart saucepan over medium heat, in hot oil, cook onions, celery, green pepper and garlic until tender, stirring often.
  3. Cut fish into 1 inch chunks. Add to vegetable mixture in saucepan with tomatoes and their liquid, sugar, hot pepper sauce, frozen peas and 1 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until fish flakes easily when tested with a fork and peas are tender. Serve with rice.


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