Recipe - Court Bouillon De Poisson

One half cup Shortening
1/3 cup Allpurpose flour
1 teaspoon Chopped onion tops
1 lg Onion; finely chopped
1 Clove garlic; minced
1 md Green pepper; finely
chopped
1 Stalk celery; finely chopped
Celery seed
Bay leaves
Cayenne pepper; black
pepper, and salt
1 cup Canned tomatoes
6 cup Water
Enough fish to serve 6
persons (gaspergou; red
snapper, perch; or trout)
Hot cooked rice

Melt shortening in heavy skillet or Dutch oven. Add flour and cook to a
deep brown, stirring constantly. Add onion tops, onion, and garlic, and
cook slowly until onions are shriveled, but not scorched. Add pepper,
celery, celery seed, a few bay leaves, cayenne and black pepper, and salt.
Cook a few minutes longer; add tomatoes and cook slowly, stirring
constantly until the vegetables separate from the shortening. Add 6 cups
water and let cook over low heat until all ingredients are soft and blend
with the liquid (about 1 hour). Add fish (cut into servingsize pieces)
about 30 minutes before serving; cook slowly, allowing fish to become
tender but not broken. Serve with hot cooked rice. Yield: 6 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.