Bob'S Fish Couvillion

• 2 lb. fillet bass
• 1 lb. deveined shrimp (optional)
• 1 stick oleo
• 2 large onions, chopped
• 3 celery sticks, chopped
• 1/2 bell pepper, chopped
• 2 cloves garlic, chopped
• 1 large can V-8 juice
• 1/2 small can tomato paste
• 1 can Ro-Tel tomatoes with juice
• 2 Tbsp. Worcestershire
• 1 Tbsp. Tony Chachere
• salt and pepper to taste
• 1 qt. water
• 2 Tbsp. flour

1. Cook fish in water (boil 15 minutes).
2. Saute onion, garlic, bell pepper and celery in oil.
3. Add flour to sauteed vegetables and brown lightly.
4. Add to fish and water.
5. Add V-8 juice, tomato paste, Ro-Tel tomatoes with juice, Worcestershire and Tony's.
6. Salt and pepper to taste.
7. Cook covered on low for approximately 1 hour. If using shrimp, add to couvillion the last 30 minutes.
8. Serve over rice.

fillet bass, shrimp, oleo, onions, celery, bell pepper, garlic, tomato paste, rotel tomatoes, worcestershire, chachere, salt, water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466503 (may not work)