Baked Stuffed Redfish

==Description==
From my Aunt Maggie's collection. She had a notation that this is a choir supper favorite. Notation on card says "always take recipe, you won't get by without giving it out a dozen times". Dated 1938.
* Contributed by Cat's Recipes Y-Group
==Ingredients==
* 1 can tomato paste
* 1 can whole tomatoes
* 4 cloves garlic, chopped
* 2 green onions, chopped
* 1 bell pepper, chopped
* 1 onion, chopped
* salt and pepper to taste
* 1 large redfish
* ⅓ cup chopped parsley
* lemon slices
=== Stuffing ===
* ¾ can plain bread crumbs
* 1 small can crab meat
* 1 cup cooked chopped shrimp
* 2 green onions chopped
* salt and red pepper to taste
==Directions==
# Make a roux with a large spoon of margarine and a half of a cup of flour; when brown add garlic, bell pepper and onions; cook a few minutes.
# Add tomato paste and tomatoes and enough water to make a medium thick gravy.
# Season well.
# Cook about 1 hour adding more water when needed.
# Wash and dry the fish.
# Season inside and out with salt and pepper.
# Stuff the fish.
# Mix and add enough milk to hold stuffing together.
# Piece fish in roasting pan.
# Pour on tomato gravy and bake uncovered in 325 °Ff oven for about 45 minutes.
# Baste fish often.
# When almost cooked add parsley and lemon slices to the top of the fish.
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Category:Cathy's Recipes
Category:Bell pepper Recipes
Category:Tomato Recipes
Category:Redfish Recipes
Category:Shrimp Recipes
Category:Crab Recipes
Category:Tomato paste Recipes