Red Snapper Courtbouillon

• 6 pounds red snapper fillets or whole fish
• 24 each oysters
• 6 each celery stalks chopped
• 1 each shallots bunch, chopped
• 1 tablespoon parsley leaves chopped
• 2 each sweet bell peppers medium, chopped
• 1 each onions large white, chopped
• 1 each garlic bulb chopped
• 2 each lemons chopped
• 1/2 cup flour, all-purpose
• 1/2 cup margarine
• 4 ounces mushrooms, canned can
• 8 ounces tomatoes peeled
• 5 each bay leaves
• 4 cups water
• 2 tablespoons worcestershire sauce

1. Put enough shortening in a large pot to cover the bottom.
2. Get hot then add celery, shallots, onions, bell peppers, onions, parsley and lemons.
3. Cook slowly covered until soft and onions transparent.
4. Remove from pot and set aside.
5. Heat margarine in pot; add flour slowly, stirring to brown the roux.
6. Now add the cooked vegetable mix.
7. Cook low for 30 minutes, stirring occasionally.
8. Add mushrooms, tomatoes, tap water, bay leaves and worcestershire.
9. Cook on low for 1 1/2 hours, stirring occasionally.
10. Add fish fillets, whole or pieces, and cook for another hour over low.
11. Add oysters 20 minutes before serving over hot rice.
12. Also for: Any fish; you name it.

red snapper, oysters, celery, shallots, parsley, sweet bell peppers, onions, garlic, lemons, flour, margarine, mushrooms, tomatoes, bay leaves, water, worcestershire sauce

Taken from recipeland.com/recipe/v/red-snapper-courtbouillon-39666 (may not work)