Fish Court Bouillon - cooking recipe

Ingredients

3 to 4 lb. redfish or red snapper fillets
1/2 c. wine
1 Tbsp. liquid smoke
2 onions, chopped
3 ribs celery, chopped
3 toes garlic, chopped
1/2 c. green onions, chopped
1/2 c. green bell pepper, chopped
1/2 stick oleo
1 can Ro-Tel tomatoes
1 small can tomato sauce
1 (16 oz.) can tomatoes
2/3 c. catsup
1 Tbsp. Worcestershire sauce
1/2 tsp. Louisiana hot sauce
1 can mushrooms
1/2 c. fresh parsley
garlic powder
salt and pepper

Preparation

Cut fillets into serving size pieces.
Sprinkle with salt, pepper and garlic powder.
Marinate in wine mixed with liquid smoke for 1 to 2 hours.
In oleo, saute onions, celery, bell pepper, garlic, and green onions.
Add tomatoes, tomato sauce, catsup, Worcestershire sauce, hot sauce and mushrooms.
Simmer about 15 minutes.
Add fish, marinade and parsley.
Cook covered about 40 to 45 minutes.
Uncover and cook longer to reduce liquid if necessary. Serve over cooked rice.
Serves 10.