Red Snapper Courtbouillon

3 hours Prep: 30 minutes Cook: 2.5 hours

966 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	pounds	red snapper fillets	or whole fish
24	each	oysters
6	each	celery stalks	chopped
1	each	shallots	bunch, chopped
1	tablespoon	parsley leaves	chopped
2	each	sweet bell peppers	medium, chopped
1	each	onion	large white, chopped
1	each	garlic bulb	chopped
2	each	lemons	chopped
1/2	cup	flour, all-purpose
1/2	cup	margarine
4	ounces	mushrooms, canned	can
8	ounces	tomatoes	peeled
5	each	bay leaves
4	cups	water
2	tablespoons	worcestershire sauce

Directions

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 minutes, stirring occasionally.

Add mushrooms, tomatoes, tap water, bay leaves and worcestershire.

Cook on low for 1-1/2 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.

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Nutrition Facts

Serving Size 1031g

Amount per Serving

Calories 966 26% of calories from fat

	% Daily Value*
Total Fat 28.0g	43%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 313mg	104%
Sodium 799mg	33%
Total Carbohydrate 30.0g	10%
Dietary Fiber 3.0g	12%
Sugars 4.0g
Protein 141.0g	283%

Vitamin A	47%		Vitamin C	266%
Calcium	25%		Iron	71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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