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Stan's Fish Courtbouillion Recipe

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This recipe for Stan's 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.

Stan Bourgeois
Added: Wednesday, July 25, 2007


1/2 cup cooking oil
1/2 cup flour
2 Large onions
1 Bell Pepper
2 tablespoons minced garlic
1 15oz can tomato sauce
1 6oz can tomato paste
1 can golden mushroom soup
1 can rotel
1 6oz can sliced mushrooms
4 cups water
1 oz Louisiana hot sauce.
1/2 cup olives(pitted)
Tonys seasoning, black pepper and lemon pepper.
2# Fish.(Catfish, or red fish )

Make roux with oil and flour . Cook until light golden brown.
Add onions,garlic and bell pepper. Smother down in roux until transparent.Add tomato paste, cook in roux for approximately 5-7 minutes.Add tomato sauce, rotel, golden mushroom soup , sliced mushrooms, cook for 10-15 minutes.Add water ,hot sauce and seasoning and cook for about 10 more minutes. Add olives and cook for 30 to 40 minutes. Add fish and cook only 10 minutes as not to break fish into pieces. Serve over rice. Potato salad goes well with this.

Personal Notes:
Personal Notes:
Just about any kind of fish can be used, be careful not to overcook fish. Fish should just begin to flake when done.




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