You are here

Classic Fish Court-Bouillon

foodlover's picture
Ingredients
  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)
  Flour 5 Tablespoon
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
24

Rate It

Your rating: None
4.164285
Average: 4.2 (14 votes)