Fish with Court Bouillion Sep 02,2017

Sustenance ( Recipes )

Fish with Court Bouillion

3 Tbsp olive oil

4 C yellow onion, diced

1 C celery, chopped

2 C fresh parsley, chopped

¾ C bell pepper, chopped

3 C green onion, chopped

1 C carrots, grated

1 Tbsp garlic, minced

2 Tbsp lemon juice

1 Tbsp Soy Sauce

2 Tbsp Worcestershire Sauce

1 Tbsp Louisiana Hot Sauce

2 C Chablis Wine

6 Tbsp salt

4 lb Fish (your choice) chopped

12 C water

Pour oil in 300 degree (approximately 12 charcoal briquettes) Dutch oven and heat.  Place onion, celery, parsley, bell pepper, green onion and grated carrots in oven and saute until onion starts to turn clear.  Add garlic and lemon juice, stir and simmer for 5 minutes.  Add remaining ingredients except water and simmer another 10 minutes.  Pour just enough water to cover mixture.  Bring to a boil and heat covered for about 20 minutes.  Serve and Enjoy!

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