Side Pannel
Fish and Shrimp Courtbouillon
Fish and Shrimp Courtbouillon
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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