Recipe - Red Snapper Courtbouillon

6 pound Red snapper, fillet/whole
24 Oysters
6 Celery stalks, chopped
1 Shallots, bunch, chopped
1 tablespoon Parsley, chopped
2 Bell peppers, med, chop
1 Onion, large white, chop
1 Garlic head, chopped
2 Lemons, chopped
One half cup Flour
One half cup Margarine
4 ounce Mushrooms, can
8 ounce Tomatoes, peeled, can
5 Bay leaves
4 cup Water
2 tablespoon Worcestershire sauce

Put enough shortening in a large pot to cover the bottom. Get hot then add
celery, shallots, onions, bell peppers, onions, parsley and lemons. Cook
slowly covered until soft and onions transparent. Remove from pot and set
aside. Heat margarine in pot; add flour slowly, stirring to brown the roux.
Now add the cooked vegetable mix. Cook low for 30 min, stirring
occasionally. Add mushrooms, tomatoes, tap water, bay leaves and
Worcestershire. Cook on low for 1One half hours, stirring occasionally. Add
fish fillets, whole or pieces, and cook for another hour over low. Add
oysters 20 minutes before serving over hot rice. Also for: Any fish; you
name it. Source: By HEK, Jul 29 1975, New Orleans TimesPicayune Recipe
date: 07/29/75

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini