"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Fish Courtbouillion Recipe

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This recipe for Fish Courtbouillion, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kenny Bourgeois
Added: Friday, July 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs. of fish
2 small cans tomato sauce
1 can rotel
1 container of seasoning already chopped ( onions, bell peppers, celery, garlic)
4 cups water or stock
seafood seasoning
1 or 2 cans of golden mushroom soup
shallots
parsley
1/2 lemon
olives
rice

Directions:
Directions:
Saute container of onion mix in a little oil till clear, add tomatoes sauce and rotel, mix well. Add water or any kind of stock that you like, mix well. Add the seafood seasoning, simmer 20 minutes stirring often. Add lemon to taste, add olives, salt and pepper if needed.
Bring up to a slow boil. Add fish that has been cut to 1 to 2 inch pieces. Cook for 10 minutes, check fish for doneness(is that a word).

Serve over rice, enjoy!!!

Number Of Servings:
Number Of Servings:
fed a shift at work, 16 people
Personal Notes:
Personal Notes:
I make this dish often (my freezer stays full of fresh fish). I add very little salt/pepper to this, Paul Prudhomme has a very good seafood seasoning mix, you can also add his blackened redfish seasoning.

 

 

 

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