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Creole Courtbouillon Recipe

   
 

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     Creole Courtbouillon

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8
Preptime   15 minutes
Wine/Beverage
Recommendations
  Any white wine

Ingredients
Any kind of fish (4-5 pounds)
1/2 cup cooking oil
2 Tbl flour
3 cups onion, finely chopped
1 large green pepper, chopped
1 large can tomatoes
1 cup celery, chopped
3 cloves garlic, minced
4 cups water
 
1 tps Worcestershire sauce
salt & pepper to taste
1/3 cup parsley, minced
1 cup white wine, or use shrimp or fish broth
1 lemon, thinly sliced

Instructions
Heat oil, add flour and cook to medium brown. Add onions and cook until transparent. Add tomatoes, green pepper, celery and garlic and cook slowly for about 25 minutes. Add about 1 cup of the water and allow to cook down again.
Then add remainder of water, fish, Worcestershire sauce, salt, pepper and parley. Let simmer about 20-25 minutes. In the last 5 minutes of cooking, add the wine and sliced lemon. Serve over bowls of cooked rice
This recipe can easily be cut in half. I've done it numerous times. Still great flavor.


Originally Submitted
3/5/2012





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