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Court Bouillon De Poisson
1/2 c Shortening
1/3 c All-purpose flour
1 ts Chopped onion tops
1 lg Onion; finely chopped
1 Clove garlic; minced
1 md Green pepper; finely chopped
1 Stalk celery; finely chopped
Cayenne pepper; black pepper, and salt
1 c Canned tomatoes
6 c Water
Enough fish to serve 6 persons (gaspergou; red snapper, perch; or trout)
Hot cooked rice
Melt shortening in heavy skillet or Dutch oven. Add flour and cook to a deep brown, stirring constantly. Add onion tops, onion, and garlic, and cook slowly until onions are shriveled, but not scorched. Add pepper, celery, celery seed, a few bay leaves, cayenne and black pepper, and salt. Cook a few minutes longer; add tomatoes and cook slowly, stirring constantly until the vegetables separate from the shortening. Add 6 cups water and let cook over low heat until all ingredients are soft and blend with the liquid (about 1 hour). Add fish (cut into serving-size pieces) about 30 minutes before serving; cook slowly, allowing fish to become tender but not broken. Serve with hot cooked rice. Yield: 6 servings.
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