Fish Courtbouillion 2

1 cup cooking oil
1 cup flour
1 large can tomatoes
2 small cans tomato paste
3 large onions, chopped
1 cup chopped celery (heart)
Salt and pepper to taste
2-1/2 quarts water
1/2 cup chopped onion tops
1/2 cup chopped parsley
4 lb gaspergou (goo) or redfish
3 cloves of chopped garlic

Make a brown roux of oil and flour, add onions, celery and garlic; let cook until soft. Add tomatoes and paste, add fish cut in pieces. Cook about 20 minutes. Season to taste and add onion tops and parsley about 5 minutes before serving. Serve over rice.

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Cajun Country -- New Iberia, Louisiana