Red Fish Court Bouillon

• 4 to 6 lb. boned fish
• 1 c. chopped onion
• 3 cloves garlic, chopped fine
• 3/4 c. vegetable oil
• 1 c. flour
• 2 (6 oz.) cans tomato paste
• 1/2 c. celery, chopped fine
• 1/3 c. green pepper, chopped
• 2 bay leaves
• 1/3 lemon
• 6 sprigs parsley, chopped fine
• 1 Tbsp. Worcestershire sauce

1. Make a dark brown roux with flour and oil adding just a bit of butter (about 1 tablespoon).
2. Add onions and stir until browned (beer bottle colored).
3. Add tomato paste and cook thoroughly.
4. Add garlic, celery, green pepper, lemon and bay leaves.
5. Add hot water, a little at a time, up to about 3 cups and let simmer for about 45 minutes.
6. Season to taste with salt and red pepper.
7. Add fish and let cook for 20 minutes after boiling begins.
8. Add parsley and Worcestershire sauce and after boiling returns, cut off heat and let stand with cover on for 5 minutes.
9. Serve with rice.
10. Serves 10.

boned fish, onion, garlic, vegetable oil, flour, tomato paste, celery, green pepper, bay leaves, lemon, parsley, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=495860 (may not work)