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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cans salmon--

  3. 15 1/2 oz.

  4. 6 tablespoons margarine

  5. 2 tablespoons flour

  6. 1 1/4 cups onions -- chopped

  7. 1 teaspoon tomato puree

  8. 1 clove garlic -- chopped

  9. 2 shallots -- chopped

  10. 1/4 teaspoon Tabasco sauce

  11. 1/4 teaspoon pepper

  12. 1/2 teaspoon salt

  13. 1/4 cup parsley -- chopped

  14. 1 cup water

  15. 1/2 cup celery -- chopped

Instructions Jump to Ingredients ↑

  1. Melt margarine in pan and remove from heat. Stir in flour until smooth Return to heat and cook until dark brown, stirring constantly. Lower heat; stir in onions, shallots, garlic, and celery and cook until soft about.

  2. to 15 minutes, stirring often.

  3. Lower heat to simmer. Dissolve tomato puree in 1/4 cup water and stir into roux. Add remaining water, salmon and parsley. Stir to blend. Add Tabasco sauce, salt, and pepper. Cover and simmer about 20 minutes Serve over hot cooked rice.

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