Path: swen.emba.uvm.edu!news3.near.net!news.ner.bbnplanet.net!howland.reston.ans.net!newsfeed.internetmci.com!in2.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail
From: shews@ix.netcom.com (William Shewmake)
Newsgroups: rec.food.recipes
Subject: Papa's Redfish or Catfish Court Bouillon
Followup-To: rec.food.cooking
Date: 29 Feb 1996 06:47:29 -0700
Organization: Rt66.COM, Public Internet Access in New Mexico
Lines: 43
Sender: phill@mack.rt66.com
Approved: phill@rt66.com
Message-ID: <199602280119.RAA09463@ix4.ix.netcom.com>
Reply-To: shews@ix.netcom.com (William Shewmake)
NNTP-Posting-Host: mack.rt66.com

Here is one of my favorite recipes.
I got this from my cousin who is a true cajun cook, his name is Edmond 
LaRose.

Papa's Redfish or Catfish Court Bouillon

4 lbs. redfish or catfish (fresh)
1 cup cooking oil
1 cup flour
1 large onion chopped
5 ribs of celery chopped 
1 bell pepper chopped   
5 cloves of garlic (minced)
1 16 oz. can of tomato (chopped)
2 8 oz. cans of tomato sauce
1 6 oz. can of tomato paste
1 table spoon of crab boil
1/3 cup of parsley
1 cup of shallots
1 cup dry wine
1/2 lemon (sliced)
salt and pepper to taste
1/2 tea spoon oregano
2 bay leaves

  Cut fish into small pieces and season with salt and pepper.
  make a roux (dark brown).  To make the roux place oil and flour in pot 
And cook on low heat until dark brown.  (stir constantly)
  add to roux onion, celery, bell pepper and cook over low heat in open 
Pot until all are wilted, add 2 cans of tomato sauce and the can of 
Whole tomatoes and add 1 pint of water and cook over medium heat in an 
Open pot about 30 minutes, stir often.  Then add 1 6 oz. Can of tomato 
Paste and 2 quarts of water, garlic, crab boil, bay leaves, parsley and 
Dry wine.  Cook slowly to a boil for 1/2 hour.  Then add fish and lemon 
Cook for 15 to 25 minutes over medium heat or until fish is cooked. 

                                         enjoy shews
~~~
Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting.  Please read the "Posting Guidelines" article.  Recipes/requests
go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu.  
Please allow several days for your submission to appear.