Red snapper courtbouillon

Yield: 1 Servings

Ingredients:

6 lb Red snapper fillet/whole
24 ea Oysters
6 ea Celery stalks chopped
1 ea Shallots bunch chopped
1 tb Parsley chopped
2 ea Bell peppers med chop
1 ea Onion large white chop
1 ea Garlic head chopped
2 ea Lemons chopped
1/2 c Flour
1/2 c Margarine
4 oz Mushrooms can
8 oz Tomatoes peeled can
5 ea Bay leaves
4 c Water
2 tb Worcestershire sauce

Instructions:

Put enough shortening in a large pot to cover the bottom. Get hot then add celery shallots onions bell peppers onions parsley and lemons. Cook slowly covered until soft and onions transparent. Remove from pot and set aside. Heat margarine in pot; add flour slowly stirring to brown the roux. Now add the cooked vegetable mix. Cook low for 30 min stirring occasionally. Add mushrooms tomatoes tap water bay leaves and Worcestershire. Cook on low for 1-1/2 hours stirring occasionally. Add fish fillets whole or pieces and cook for another hour over low. Add oysters 20 minutes before serving over hot rice. Also for: Any fish; you name it. Source: By HEK Jul 29 1975 New Orleans Times-Picayune Recipe date: 07/29/75