Red Fish Court Bouillon - cooking recipe

Ingredients

4 to 6 lb. boned fish
1 c. chopped onion
3 cloves garlic, chopped fine
3/4 c. vegetable oil
1 c. flour
2 (6 oz.) cans tomato paste
1/2 c. celery, chopped fine
1/3 c. green pepper, chopped
2 bay leaves
1/3 lemon
6 sprigs parsley, chopped fine
1 Tbsp. Worcestershire sauce

Preparation

Make a dark brown roux with flour and oil adding just a bit of butter (about 1 tablespoon).
Add onions and stir until browned (beer bottle colored).
Add tomato paste and cook thoroughly.
Add garlic, celery, green pepper, lemon and bay leaves.
Add hot water, a little at a time, up to about 3 cups and let simmer for about 45 minutes.
Season to taste with salt and red pepper.
Add fish and let cook for 20 minutes after boiling begins.
Add parsley and Worcestershire sauce and after boiling returns, cut off heat and let stand with cover on for 5 minutes.
Serve with rice.
Serves 10.