Red Fish Courtbouillon

An old recipe from a South Louisiana friend. Red fish may be hard to find or expensive. You can substitute any firm fish.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2 -2 1⁄2 lbs  red fish fillets, cut into chunks
• 1⁄4 cup flour
• 1⁄2 lb butter
• 2  teaspoons  chopped green onions
• 2  large onions, finely chopped
• 1⁄2 cup  chopped celery
• 1  large green bell pepper, chopped
• 1⁄2 teaspoon allspice
• 1 1⁄2 quarts water
• 1  tablespoon  minced parsley
• 1 (28 ounce) can stewed tomatoes
•  salt
•  red pepper
• 2  bay leaves
• 1  teaspoon dried rosemary
• 1⁄4 cup dry sherry
•  lemon slice

Directions

1. In a large pot, melt butter over medium-high heat.
2. Add in flour and stir until blended.
3. Add in the onions and saute, stirring constantly, until light brown.
4. Add in the remaining ingredients except the fish.
5. Cook for about 20 minutes.
6. If a thicker consistency is wanted, thicken with cornstarch.
7. Add fish to the pot and cook slowly, stirring gently.
8. Cook for about 20 minutes or until fish flakes easiliy.
9. Just before ready to serve, add sherry and lemon slices.
10. Serve with rice.