Gaspergou (Goo) Etouffée (Etoufée)2004-03-22
- Course: Main Dishes
- Yield : 4
- Servings : 4
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
- Add to Recipe Box
A fish stew made with the goo fish. The goo fish is the nickname for a freshwater drum; known as a gaspergou or sheepshead. This fish is similar to carp.
- 6 lbs goo fish, cut in large pieces
- 1/4 cup water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 3 tsp vegetable oil
- 2 cloves garlic, minced
- 1 bunch parsley, chopped
- 1 large bell pepper, chopped
- 2 tbsp flour
- 3 stalks celery, chopped
- 2 lemon slices
- 1 large bunch green onions, chopped
- 1 1/2 (15 oz) cans tomato sauce
Select a large, heavy pot with handles that you can handle well enough to shake, as you never stir the fish while it's cooking.
Rub the pieces of fish with a mixture of salt, black pepper and cayenne pepper. You can use Tony Chachere's Creole seasoning in place of the salt, black pepper and cayenne. Pour oil in the unheated pot. Arrange half of the fish on the bottom.
Mix the chopped vegetables and sprinkle half over fish. Sprinkle 1 tablespoon of flour over the vegetables and half of the tomato sauce and then repeat layers. Add the lemon and 1/4 cup water.
Set pot over a low heat and cook slowly for one hour or until fish is tender.
Shake pot often to keep from sticking. Never stir as this will break up the fish. When tender, taste for seasoning and add more if necessary.