Red Fish Courtbouillon

• 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

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

red fish, salt, onions, stalks celery, bell peppers, lemon, tomato paste, tomatoes, tomato sauce, oil, flour, salt, red pepper, bay leaf, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960247 (may not work)