• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Fish and Shrimp Courtbouillon

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 lg Kitchen spoons of flour
  • 1 c Cooking oil
  • 2 lg Onions; chopped fine
  • 1 lg Bell pepper; chop fine
  • 3 Ribs celery; chopped fine
  • 4 Cloves garlic; minced
  • 1 cn Rotel tomatoes
  • 1 cn Tomato sauce
  • 4 Bay leaves
  • 1 cn Mushrooms
  • 3 tb Mustard
  • 3 tb Worcestershire sauce
  • 2 lb Shrimp
  • 6 lb Red fish
  • Salt; black pepper & red
  • -pepper to taste
  • Chopped green onion tops and
  • -parsley for garnish


Heat cooking oil in heavy pot; add flour to oil and cook until golden
brown. Add onion, bell pepper and celery; cook about 5 minutes. Add
tomatoes, tomato sauce, mustard, bay leaves, Worcestershire sauce and water
(the amount of water depending upon whether a thick or thin gravy is
desired). Cook about 1 hour. Add fish, shrimp, mushrooms and garlic. Cook
for about 1/2 hour. Then add green onion tops and parsley.

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