Fish Courtbouillion - cooking recipe

Ingredients

4 lb. fish (your choice) cut in small pieces
1/4 c. corn oil
1 can diced Ro-Tel tomatoes
Tony Chachere seasoning to taste
water
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, chopped
1/2 c. Tony Chachere instant roux
1 small can V-8

Preparation

Cover fish and seasoning with water.
Use cast-iron pot.
Layer cooking oil, fish, onion, bell pepper, garlic and V-8.
Pour Ro-Tel tomatoes and dissolved Tony Chachere instant roux over layers. Cover pot and cook over low flame.
Every ten or so minutes, remove cover and gently shake pot.
Do not stir.
Stirring breaks up the fish.
Simmer for 20 to 25 minutes.