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
	Creole Seasoning
	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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