Court Bouillon

• 1 c. cooking oil
• 1 c. flour
• 1 large can tomatoes
• 2 small cans tomato paste
• 3 large onions, chopped
• 1 c. chopped celery
• salt and pepper to taste
• 2 1/2 qt. water
• 2 Tbsp. chopped onion tops
• 2 Tbsp. parsley, chopped
• 4 lb. fish (catfish, goo or red fish)
• 3 cloves chopped garlic

1. Make brown roux of oil and flour.
2. Add onions, celery and garlic; let cook until soft.
3. Add tomatoes and tomato paste.
4. Cook slowly, stirring for 5 minutes.
5. Add water and simmer 1 hour.
6. Add 4 pounds of any firm fish (catfish, red fish or goo) cut in pieces.
7. Be careful not to cook too much, about 15 minutes. Season to taste and add parsley and onion tops about 5 minutes before serving.
8. Serve over rice.

cooking oil, flour, tomatoes, tomato paste, onions, celery, salt, water, onion tops, parsley, fish, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372322 (may not work)