Redfish Courtbouillon

• 6 lbs redfish fillets
• 4 tablespoons butter
• 4 tablespoons flour
• 1 1/2 cups onions, chopped
• 2 green onions, chopped
• 1/2 bell pepper, chopped
• 3 cloves garlic, chopped
• 1 (14 ounce) can tomato sauce
• 3 tablespoons chopped parsley
• 2 bay leaves
• 1/4 teaspoon thyme
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 3 -4 cups hot water

1. Cut the fillet in 2" cross sections and set aside.
2. Melt butter in dutch oven, then add flour and stir until brown.
3. Add vegetables and saute until soft.
4. Add tomato sauce and cook for 15 minutes.
5. Add parsley, bay leaves, thyme and gradually stir in hot water.
6. Cover and cook for 30 minutes.
7. Drop fish in and cook another 30 minutes.
8. Serve over hot rice.

redfish fillets, butter, flour, onions, green onions, bell pepper, garlic, tomato sauce, parsley, bay leaves, thyme, salt, pepper

Taken from www.food.com/recipe/redfish-courtbouillon-77648 (may not work)