Red Fish Courtbouillon

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 -2 1/2 lbs red fish fillets, cut into chunks
• 1/4 cup flour
• 1/2 lb butter
• 2 teaspoons chopped green onions
• 2 large onions, finely chopped
• 1/2 cup chopped celery
• 1 large green bell pepper, chopped
• 1/2 teaspoon allspice
• 1 1/2 quarts water
• 1 tablespoon minced parsley
• 1 (28 ounce) can stewed tomatoes
• salt
• red pepper
• 2 bay leaves
• 1 teaspoon dried rosemary
• 1/4 cup dry sherry
• lemon slice

Recipe

• 1 in a large pot, melt butter over medium-high heat.
• 2 add in flour and stir until blended.
• 3 add in the onions and saute, stirring constantly, until light brown.
• 4 add in the remaining ingredients except the fish.
• 5 cook for about 20 minutes.
• 6 if a thicker consistency is wanted, thicken with cornstarch.
• 7 add fish to the pot and cook slowly, stirring gently.
• 8 cook for about 20 minutes or until fish flakes easiliy.
• 9 just before ready to serve, add sherry and lemon slices.
• 10 serve with rice.