FISH COURTBOUILLION
INGREDIENTS
  • Cooking Time: 40
  • Servings: 10
  • Preparation Time: 15
  • 2 lbs. Fish (cut in pcs)
  • 4 yellow onions (chopped)
  • 2 4 oz. Cans tomato paste
  • 1 can Ro Tel
  • 1/2 cup green onions (chopped)
  • 4 tbsp. parsley (chopped)
  • 1 stick butter
  • 2 tbsp. lemon juice
  • 1 tbsp. Worcestershire
  • 1 tbs. Garlic powder
  • Red & black pepper
DIRECTIONS
  1. Season fish with garlic powder, red pepper & black pepper.
  2. make a small roux, Sauté yellow onion; add tomato paste & garlic,
  3. Ro Tel, in roux with 6 soup cans of water & all other seasonings.
  4. Simmer for 30 minutes then add Fish, shrimp & lemon juice.
  5. Cook 30 minutes more over medium heat & thickens with
  6. cornstarch if needed.
  7. SERVE over rice