Thread: Recipes and Cooking/Smokeing/Grilling etc.

Ingrediants


8 large crappie filets
1 bottle dry white wine
1 tablespoon liquid crab boil
2 teaspoons Ole Bay
juice and zest of 1/2 lemon
1 1/2 sticks real butter
teaspoon salt
teaspoon pepper
1 cup chicken stock
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onions
2/3 can diced tomatoes


In a 12 inch pot, everything except the crappie and the tomatoes and let simmer for about 15 minutes.


Remove all the veggies and discard.


Meanwhile, add the tomatoes in a large skillet and let simmer on low heat .


Just before you add the crappie, remove about 2 1/2 cups of the liquid and add to the tomatoes, bring the heat up to medium high and let simmer.


Now, lower the heat on the poaching liquid to a light simmer, NOT BOILING.


Add 4 crappie filets and let it cook about 3 minutes or so a side until bearly done.


Crappie is a delicate fish and it will fall apart if cooked to long. Remove and set aside while cooking the other 4 filets.


Serve over angel hair pasta with the sauce.