Court bouillon de poisson
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| ⅓ | cup | All-purpose flour |
| 1 | teaspoon | Chopped onion tops |
| 1 | large | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| 1 | medium | Green pepper; finely chopped |
| 1 | Stalk celery; finely chopped | |
| Celery seed | ||
| Bay leaves | ||
| Cayenne pepper; black pepper, and salt | ||
| 1 | cup | Canned tomatoes |
| 6 | cups | Water |
| Enough fish to serve 6 persons (gaspergou; red snapper, perch; or trout) | ||
| Hot cooked rice | ||
Directions
Melt shortening in heavy skillet or Dutch oven. Add flour and cook to a deep brown, stirring constantly. Add onion tops, onion, and garlic, and cook slowly until onions are shriveled, but not scorched. Add pepper, celery, celery seed, a few bay leaves, cayenne and black pepper, and salt.
Cook a few minutes longer; add tomatoes and cook slowly, stirring constantly until the vegetables separate from the shortening. Add 6 cups water and let cook over low heat until all ingredients are soft and blend with the liquid (about 1 hour). Add fish (cut into serving-size pieces) about 30 minutes before serving; cook slowly, allowing fish to become tender but not broken. Serve with hot cooked rice. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .