Court Bouillon

12 ingredients
8 steps

Ingredients

  • 1 c. cooking oil
  • 1 c. flour
  • 1 large can tomatoes
  • 2 small cans tomato paste
  • 3 large onions, chopped
  • 1 c. chopped celery
  • salt and pepper to taste
  • 2 1/2 qt. water
  • 2 Tbsp. chopped onion tops
  • 2 Tbsp. parsley, chopped
  • 4 lb. fish (catfish, goo or red fish)
  • 3 cloves chopped garlic

Directions

  1. 1
    Make brown roux of oil and flour.
  2. 2
    Add onions, celery and garlic; let cook until soft.
  3. 3
    Add tomatoes and tomato paste.
  4. 4
    Cook slowly, stirring for 5 minutes.
  5. 5
    Add water and simmer 1 hour.
  6. 6
    Add 4 pounds of any firm fish (catfish, red fish or goo) cut in pieces.
  7. 7
    Be careful not to cook too much, about 15 minutes. Season to taste and add parsley and onion tops about 5 minutes before serving.
  8. 8
    Serve over rice.

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