Classic Fish Court-Bouillon
|Diced white onion||2 Cup (32 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Diced bell pepper||1 Cup (16 tbs)|
|Cooking oil||1 Cup (16 tbs)|
|Canned v8 juice||276 Ounce (6 Cans, 46 Ounce Each)|
|Boneless fish||6 Pound|
|Green onion tops||3 Bunch (300 gm)|
|Parsley flakes||1 Ounce|
In a heavy 2-gallon pot, saute onions, celery and bell pepper in oil, adding flour.
Stir until completely wilted.
Add all of the V-8 juice, salt and pepper.
Bring to a boil.
Cook for 10 minutes, stirring constantly.
Reduce heat and cook for 2 hours, stirring occasionally.
Add fish and onion tops.
Cook for another 2 hours.
Serve over rice.
Serves 24 to 30.