Fish courtbouillion

[Gerald]

*** is courtbouillon ?

This is for Jordan........I copied this from another web site.

FISH COURTBOUILLION



Ingredients

3lbs redfish or catfish filets or lemon fish
1 can mushrooms
3/4 cup cooking oil
2 tablespoons Savoie's roux or Tony's roux mix
3 med onions, salt, black pepper, garlic powder (or Tony's Seasoning)
hot sauce
1 bell pepper
3 celery stalks
1 lemon
1 bunch green onions
1/4 bunch parsley
3 med cans tomato sauce
1 can Rotel tomatoes

Cooking

Cut fish in bite-size pieces and season with salt, pepper and garlic powder (or Tony's), hot sauce and juice from 1/2 a lemon.
Refrigerate 2-3 hours.
Chop onions and celery very fine and sauté in cooking oil in a heavy metal 8-10 quart pot, until tender.
Put tomato sauce, Rotel and mushrooms in pot, with enough water to fill pot 1/3 full.
Bring pot to a boil and reduce heat to a simmer.
Chop up bell pepper, green onions and parsley and put in pot.
Put roux in pot and mix thoroughly until roux is dissolved.
Cut up remaining 1/2 lemon into thin slices and put in pot.
By this time, the color of the sauce should be a rich, reddish brown, and should be thin and not too thick.
More water or roux can be added to reach desired consistency.

Place fish in pot and simmer for 15 minutes. Do not stir the pot or over-cook the fish. You don't want the fish to break up.

Serve over steamed rice.