"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fish Couvillion Recipe

This recipe for Fish Couvillion, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Jude Roper
Created: Monday, September 17, 2007

Category:

Ingredients:
8-10 lbs Seasoned Fish (1/2 Red or Drum) and (1/2 specks or bass)
1 1/2 cups flour
1 1/2 cups oil
1 cup chopped celery
1 cup chopped bell pepper
2 tsp. chopped garlic
4 onions
4 cans Rotel
4 cans golden mushroom
3 16oz. Tomato Sauce
4 14oz. Chicken Broth
2 cans 5.5oz. V-8 spicy
1 small bunch parsley

Directions:
Make roux with flour and oil until dark brown.
Add onions, bell peppers, garlic and celery. Saute for about 40 minutes (low fire). Add rotel and all other ingredients. Let cook for 30 minutes. Add seasoned Red Fish and cook for 30 minutes. Add the rest of the seasoned fish right before serving. Season to taste. Let cook for 10 to 15 minutes. Serve over Rice

Number Of Servings:
30
Preparation Time:
2 hours
Personal Notes:
Cook in black iron pot. When you add the first batch of fish, its okay that it breaks up into the sauce. Let the next batch of fish stay intact.

 

 

 

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