FISH COURTBOUILLION

 

  • Cooking Time: 40
  • Servings: 10
  • Preparation Time: 15

Ingredients

  • 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

  • Season fish with garlic powder, red pepper & black pepper.
  • make a small roux, Sauté yellow onion; add tomato paste & garlic,
  • Ro Tel, in roux with 6 soup cans of water & all other seasonings.
  • Simmer for 30 minutes then add Fish, shrimp & lemon juice.
  • Cook 30 minutes more over medium heat & thickens with
  • cornstarch if needed.
  • SERVE over rice

Notes

Categories: Dinner  Lunch  Main Dish  Misc. Soup/Stew  Soup  Soup  Stew 

Author Credit: Chris Kaiser

© 2006-2014 BakeSpace, Inc. All Rights Reserved