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Fish Court-Bouillon

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Ingredients
  Onions 2 Large, chopped
  Bell pepper 1 Large, chopped
  Celery stalks 3 , chopped
  Oil 4 Tablespoon
  Flour 1 Tablespoon
  Canned v 8 juice 92 Ounce (2 Cans, 46 Ounce Each)
  Wine 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄2 Tablespoon (Extracted From 1/2 Fruit)
  Bay leaves 2 Large
  Boneless fish 1 1⁄2 Pound
  Parsley flakes 1⁄2 Cup (8 tbs)
  Green onion tops 1⁄2 Cup (8 tbs)
Directions

Saute onion, bell pepper, celery over medium heat in oil.
Stir in flour.
Add V-8 juice and bring to a quick boil.
Let boil for 5 minutes.
Add wine, lemon and bay leaf.
Reduce heat to low and let simmer for 2 hours.
Add fish, parsley, green onion tops and cook for 30 minutes.
Serve plain or over rice.
Serves 12.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
12

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4.311765
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 218 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.2%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 142.8 mg6%

Total Carbohydrates 17 g5.7%

Dietary Fiber 3.5 g14.2%

Sugars 10.2 g

Protein 13 g26.4%

Vitamin A 41% Vitamin C 138.4%

Calcium 5.6% Iron 9.8%

*Based on a 2000 Calorie diet

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Fish Court-Bouillon Recipe