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  • Andy

Whiting Creole

Updated: Apr 27, 2020


6 to 8 whiting fillets

3 1/2 cups of diced tomatoes

2 medium onions, diced

2 red peppers, diced

4 celery stalks, diced

4 cloves of garlic, minced

1/3 cup Vermouth

1/3 cup water

2 tablespoon unsalted butter

2 tablespoon flour

1 teaspoon dried thyme

1/2 teaspoon dried Oregano

1/2 teaspoon red pepper flakes

Salt and pepper to taste

A hand full of chopped parsley


In a large deep skillet over medium-high heat melt butter, then add the celery, onions, and peppers and saute until soft. Now add flour and stir to coat.

Next add tomatoes, garlic, red pepper flakes, and dried herbs, toss to coat.

Next add vermouth and water, salt and pepper to taste. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning to taste.

Now add the fish, cover, and simmer for another additional 5 to 7 minutes until fish is cooked through.

Serve and garnish with parsley.

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