Fish Court Bouillon

Opal Newman
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 quart water
  • 1 cup bell pepper, chopped
  • 1 cup onion
  • 1 cup celery
  • 1/2 cup green onions with tops
  • 3 cloves garlic
  • 2 Tbsp parsley chopped
  • 2 bay leaves
  • 4 cans tomato sauce
  • 1 can Rotel® tomatoes
  • 1 Tbsp Worcestershire® sauce
  • 2 tsp salt
  • 2 1/2 tsp red pepper
  • 2 1/2 tsp black pepper
  • 3 tsp paprika
  • 4 lbs fish filets (or more)
  • 3/4 cup oil
  • 3/4 cup flour

In large pot add first 5 ingredients and begin cooking on medium heat. In another pot make roux of flour and oil. After roux is browned add Rotel® tomatoes and tomato sauce. Then add to original pot along with the rest of the ingredients except fish. Continue cooking together for 25 minutes. Add fish and simmer another 25 minutes. Cool 15 minutes before serving. Serve over hot rice.

Serves about 10 adult servings.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.