Subject: Campbell's(R) Cajun Fish
From: Unicorn (unicorn@indenial.com)
Date: Wed May 15 2002 - 22:18:52 EDT
Food For Thought:
Fish, to taste right, must swim three times--in water, in butter, and in
wine. (Polish proverb)
Recipe of the Day:
If you have a taste for Louisiana cuisine, you need travel no further
than the cupboard for a can of Campbell's(R) Tomato Soup to make this
simple Cajun Fish recipe. Enjoy!
Campbell's(R) Cajun Fish
To add this recipe to your recipe box, visit:
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http://www.Campbellkitchen.com/kitchen.asp?EID=21&LID=6&ET=H&MID=30323&ENC=&ENC;
Prep/Cook Time 25 min.
1 tbsp. vegetable oil
1 small green pepper, diced
1/2 tsp. dried oregano leaves, crushed
1 can (10 3/4 oz.) Campbell's(R) Tomato Soup
1/3 cup water
1/8 tsp. garlic powder
1/8 tsp. black pepper
1/8 tsp. ground red pepper
1 lb. fresh or thawed frozen fish fillets*
Hot cooked rice
HEAT oil in skillet. Add green pepper and oregano and cook until
tender-crisp. Add soup, water, garlic, black pepper and red pepper. Heat
to a boil.
ADD fish. Cover and cook over low heat 5 min. or until done. Serve
with rice. Serves 4.
* cod, haddock or halibut
Shopping List:
1 can (10 3/4 oz.) Campbell's(R) Tomato Soup
1 lb. fresh or thawed frozen fish fillets (cod, haddock or halibut)
Rice
Vegetable oil
Small green pepper
Dried oregano leaves
Garlic powder
Black pepper
Ground red pepper
Kitchen Clip:
The Cajun style of cooking originated with the Acadians, who had
migrated to Southern Louisiana from Nova Scotia in the mid 18th century.
They were exiled fishermen and farmers determined to survive on what was
indigenous to the area, including fish, game, wild vegetation and herbs,
which they cooked in big black pots. Their ingenuity and adaptability
was reflected in their cooking, which is why you may sometimes hear
Cajun cuisine referred to as a "table in the wilderness." It is
characterized by the use of wild game, seafood, vegetables and herbs in
single cooking pot meals, such as Jambalaya, stews, soups and gumbos.
You can sample another Cajun offering with our Jambalaya One Dish in
next Tuesday's Meal-mail.
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