Red Fish Court Bouillon

• 3 Tbsp. cooking oil
• 1 large onion, chopped fine
• 2 stalks celery, chopped fine (optional)
• 1/2 can (15 oz.) whole peeled tomatoes, cut up
• 1 can tomato sauce (8 oz.)
• 1 can tomato paste (6 oz.)
• 1 medium bell pepper, chopped fine or 1/2 large
• 1/2 tsp. garlic, minced
• 1/2 to 1 tsp. parsley, maybe a little more
• 4 onion tops, chopped fine
• 1/2 tsp. cayenne pepper
• Louisiana hot sauce (about 1 tsp. or more)
• 1/2 can Ro-Tel (mild is better)
• 1 tsp. lemon juice
• red fish, cut into 1 1/2-inches
• 3 c. hot water
• 1 tsp. sugar to every can tomato sauce
• salt to taste

1. In oil, saut onions and celery about 10 minutes.
2. Stir in the next 12 ingredients.
3. Cook loosely covered for about 3 hours, stirring frequently.
4. Add water in small amounts as needed; simmer and arrange fish steaks in single layer.
5. Add sugar and salt and continue cooking, covered for 15 to 20 minutes to cook fish. Remove lid and simmer for 15 minutes more.terve over hot rice with garlic bread.

cooking oil, onion, stalks celery, tomatoes, tomato sauce, tomato paste, bell pepper, garlic, parsley, onion, cayenne pepper, hot sauce, rotel, lemon juice, red fish, water, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6909 (may not work)