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Sheepshead courtbouillon

Yield: 1 Servings

Ingredients:

• 1 Sen. Ellender's Basic Sauce
• 6 lb Sheepshead in pieces
• 8 oz Tomato sauce
• 8 oz Tomato paste

Instructions:

Thoroughly cook cans of tomato products with Basic Sauce then add fish and cook very slowly until done stirring very gently so as not to break up fish. Serve with rice. Source: DIXIE magazine New Orleans LA Oct 03 1971 Recipe date: 10/03/71

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