Creole Court-Bouillon

Submitted by Molly53

"Heart-warming and rich, this soup comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 1hr 45mins
• Ingredients: 11
• Serves: 8

ingredients

• 2 tablespoons flour
• 1⁄2 cup oil
• 3 large onions, peeled and chopped
• 3 1⁄2 cups tomatoes, chopped (canned is fine)
• 3 garlic cloves, minced
• 4 cups water
• 4 lbs fish, cut into pieces (redfish is called for, but your choice of fish is fine)
• 1 1⁄2 teaspoons salt
• 2 tablespoons parsley, minced
• 1 dash Tabasco sauce
• 1 teaspoon Worcestershire sauce

directions

1. Brown flour in oil, stirring constantly to prevent scorching, until golden; add onions and cook until translucent.
2. Add tomatoes and garlic; simmer for 15 minutes.
3. Add a little water and simmer 15 more minutes or until thickened.
4. Add remaining water, fish, salt, parsley, Tabasco and Worcestershire sauce.
5. Simmer 1 hour, stirring occasionally.