Red Fish Courtbouillon - cooking recipe

Ingredients

1 (4 lb.) red fish
salt and pepper
8 onions, chopped
4 stalks celery, chopped
2 bell peppers, chopped
1 lemon, cut in two
2 cans tomato paste
4 cans whole tomatoes
2 cans tomato sauce
1/2 c. oil
5 Tbsp. flour
salt
red pepper
bay leaf
basil

Preparation

Clean, cut up and boil fish with salt and pepper until tender. Drain in colander; save broth.
Make roux with oil and flour. Add onions, celery and bell peppers and cook until onions are translucent.
Add tomato paste and a pinch of soda.
Cook slowly until fat separates.
Add whole tomatoes and tomato sauce.
Add enough of the fish broth to get the right fish taste.
Cook about 3 to 4 hours slowly.
Season to taste.