FISH COURTBOUILLON [KOO-bee-YAWN]
1 cup all-purpose flour
1 cup margarine
3 cups basic vegetable mixture
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
8 cups water
1/2 lemon, sliced
1 (8 lb.) fish, cut in pieces
1/2 cup chopped green onions
In a Dutch oven, make a dark roux with flour and margarine. Remove
from heat and add basic vegetable mixture, stirring mixture until it
stops sizzling. Add tomato paste and tomato sauce. Stir over low
heat for 5 minutes. Add water; stir well and bring to a boil. Add
lemon slices. Lower heat; cover and simmer for 2 hours, stirring
occasionally to prevent sticking on bottom.
Season fish with Creole Seasoning; add to mixture. Bring to a boil;
lower heat, cover and simmer for 30 minutes. Add more water if the sauce
is too thick. Add green onions. Serve over steamed rice.
Yields 10 servings.
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