Fish Courtbouillion

Name: Fish Courtbouillion
Ingredients: 4 lb. fish (your choice) cut in small pieces; 1/4 c. corn oil; 1 can diced Ro-Tel tomatoes; Tony Chachere seasoning to taste; water; 1 large onion, chopped; 1 bell pepper, chopped; 2 cloves garlic, chopped; 1/2 c. Tony Chachere instant roux; 1 small can V-8

10 ingredients

8 steps

Ingredients

4 lb. fish (your choice) cut in small pieces
1/4 c. corn oil
1 can diced Ro-Tel tomatoes
Tony Chachere seasoning to taste
water
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, chopped
1/2 c. Tony Chachere instant roux
1 small can V-8

Directions

1

Cover fish and seasoning with water.
2

Use cast-iron pot.
3

Layer cooking oil, fish, onion, bell pepper, garlic and V-8.
4

Pour Ro-Tel tomatoes and dissolved Tony Chachere instant roux over layers. Cover pot and cook over low flame.
5

Every ten or so minutes, remove cover and gently shake pot.
6

Do not stir.
7

Stirring breaks up the fish.
8

Simmer for 20 to 25 minutes.