Fish Courtbouillion 1

1/2 cup all purpose flour

1/2 cup vegetable oil

2 cups chopped Onions

1 cup chopped celery heart

1 cup chopped green Peppers

4 cloves garlic, minced

Two 16 oz cans whole tomatoes, undrained and chopped

Two 8 oz cans tomato sauce

7-1/2 cups water

Salt and pepper to taste

3 lb firm fish fillets

1/4 cup minced parsley

1 cup sliced green onion tops

In a large heavy 7 qt. pot, heat oil very hot. Stir in flour. Cook, stirring all the time to make a dark yellow roux. Add onions, bell pepper, celery and garlic to roux cook until vegetables are tender. Stir in tomatoes and tomato sauce into vegetable mixture; then add water. Season with salt and pepper to taste. Bring to boiling, reduce heat to medium and cook 30 minutes. If sauce is too thick, add more water and adjust the seasonings. Cut filets in serving pieces and add to the sauce. Simmer about 20-25 minutes. Gently stir in parsley and onion tops. Cook 5-10 minutes more. Serve over rice.

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Cajun Country -- New Iberia, Louisiana