Ingredients:
Red fish Courtbouillon ( Serves about six)
2 to 2 1/2 pounds Red fish fillets, cut into chunks (about 2 to 3
inches wide)
1/4 cup flour
1/4 cup butter (I mixed 1/8 butter and 1/8 olive oil)
2 tsp green onions chopped
2 large onion finely chopped (about 2 cup)
1/2 cup celery, chopped
1 large can tomatoes - drained reserving the liquid
1 large green bell pepper, chopped
2 clove minced garlic
2 bay leaves
1/4 tsp marjoram
1/4 tsp oregano
1/4 tsp basil
salt and pepper to taste
1/4 tsp thyme
1 tsp hot pepper sauce
1 tsp Worcestershire sauce
2 cups water or chicken broth (hot)
Hot cooked rice
Instructions:
1. Cut fillet's into chunks about 2 to 3 inches wide.
2. In a heavy pot on med to low, heat butter, then stir in flour
until smooth
3. Cook 10 minutes until golden brown, stirring constantly.
4. Reduce heat and stir in onion, bell pepper and celery.
5. Cook vegetables until soft, stirring often.
6. Add tomatoes and cook 5 minutes, then stir in herbs and seasonings.
7. Slowly stir in 1 cup reserved tomato liquid and the water
7. Simmer 5 minutes.
8. Add fish slices and adjust seasonings
9. Cover and simmer about 30 minutes or until fish are cooked.
10. Serve over hot rice in a bowl with hot buttered french bread
and salad. |
