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Courtboullion Recipe

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This recipe for Courtboullion, by , is from Good Food from Good Folks: Choate Family Reunion 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Cole
Added: Saturday, May 21, 2005


Saute in 1 stick of margarine:
1 medium onion, chopped
3 stalks of celery, chopped
1 medium bell pepper, chopped
Add 1 T. flour and stir well
2 cans of tomato sauce
1 can of rotel
1 1/2 c. water
Add some garlic - to your taste
Cook down to desired thickness (about 45 mins.)
Add well-drained bass filets that have been seasoned with creole seasoning
Push the fish down into the sauce gently

Add onion tops and parsley and serve over rice.

Personal Notes:
Personal Notes:
Do not stir after adding fish, it will break apart.
Can use catfish in place of bass, if you prefer.




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