Creole Court Bouillon With Rice

• 2 lb. firm fish, cut into 2-inch cubes
• 1/3 c. oil
• 1/2 c. flour
• 1 Tbsp. instant chicken bouillon
• 1 1/2 c. chopped onion
• 1 c. chopped green pepper
• 1/4 c. chopped parsley
• 1 c. sliced celery
• 1 large clove garlic, crushed
• 1 (28 oz.) can tomatoes
• 3 c. water
• 1/8 tsp. each: salt and pepper or to taste
• 1/4 tsp. ground red pepper
• 2 bay leaves
• 5 c. hot, cooked rice

1. Heat oil.
2. Stir in flour and instant chicken bouillon.
3. Add onion, green pepper, celery and garlic.
4. Cook and stir until vegetables are nearly tender.
5. Stir in tomatoes, parsley, water, salt, pepper, red pepper and bay leaves.
6. Cover and simmer 30 minutes.
7. Add fish; cook 15 minutes.
8. Ladle into serving bowls and top with 1/2 cup of rice.
9. Serves 10.

firm fish, oil, flour, instant chicken, onion, green pepper, parsley, celery, clove garlic, tomatoes, water, salt, ground red pepper, bay leaves, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056215 (may not work)