Fish Court Bouillon

• 3 to 4 lb. redfish or red snapper fillets
• 1/2 c. wine
• 1 Tbsp. liquid smoke
• 2 onions, chopped
• 3 ribs celery, chopped
• 3 toes garlic, chopped
• 1/2 c. green onions, chopped
• 1/2 c. green bell pepper, chopped
• 1/2 stick oleo
• 1 can Ro-Tel tomatoes
• 1 small can tomato sauce
• 1 (16 oz.) can tomatoes
• 2/3 c. catsup
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. Louisiana hot sauce
• 1 can mushrooms
• 1/2 c. fresh parsley
• garlic powder
• salt and pepper

1. Cut fillets into serving size pieces.
2. Sprinkle with salt, pepper and garlic powder.
3. Marinate in wine mixed with liquid smoke for 1 to 2 hours.
4. In oleo, saute onions, celery, bell pepper, garlic, and green onions.
5. Add tomatoes, tomato sauce, catsup, Worcestershire sauce, hot sauce and mushrooms.
6. Simmer about 15 minutes.
7. Add fish, marinade and parsley.
8. Cook covered about 40 to 45 minutes.
9. Uncover and cook longer to reduce liquid if necessary. Serve over cooked rice.
10. Serves 10.

wine, liquid smoke, onions, celery, garlic, green onions, green bell pepper, oleo, rotel tomatoes, tomato sauce, tomatoes, catsup, worcestershire sauce, hot sauce, mushrooms, fresh parsley, garlic, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189212 (may not work)