Court bouillon de poisson

Yield: 6 Servings

Measure Ingredient
½ cup Shortening
⅓ cup All-purpose flour
1 teaspoon Chopped onion tops
1 large Onion; finely chopped
1 \N Clove garlic; minced
1 medium Green pepper; finely chopped
1 \N Stalk celery; finely chopped
\N \N Celery seed
\N \N Bay leaves
\N \N Cayenne pepper; black pepper, and salt
1 cup Canned tomatoes
6 cups Water
\N \N Enough fish to serve 6 persons (gaspergou; red snapper, perch; or trout)
\N \N Hot cooked rice

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, .

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