Fish Court-Bouillon Recipe
Summary
Preparation Time10 MinCooking Time2 Hr 0 Min
Ready In2 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings12
Ingredients
| Onions | 2 Large, chopped | |
| Bell pepper | 1 Large, chopped | |
| Celery stalks | 3 , chopped | |
| 4 tablespoons Wesson oil | ||
| Flour | 1 Tablespoon | |
| Juice | 2 Can (10oz) | |
| Wine | 1/2 Cup (16 tbs) | |
| Juice of 1/2 lemon | ||
| Bay leaves | 2 Large | |
| Fish | 1 1/2 Pound, deboned | |
| Parsley flakes | 1/2 Cup (16 tbs) | |
| Green onion tops | 1/2 Cup (16 tbs) | |
Directions
Saute onion, bell pepper, celery over medium heat in oil.
Stir in flour.
Add V-8 juice and bring to a quick boil.
Let boil for 5 minutes.
Add wine, lemon and bay leaf.
Reduce heat to low and let simmer for 2 hours.
Add fish, parsley, green onion tops and cook for 30 minutes.
Serve plain or over rice.
Serves 12.
Stir in flour.
Add V-8 juice and bring to a quick boil.
Let boil for 5 minutes.
Add wine, lemon and bay leaf.
Reduce heat to low and let simmer for 2 hours.
Add fish, parsley, green onion tops and cook for 30 minutes.
Serve plain or over rice.
Serves 12.
Chef
