Fish and Shrimp Courtbouillon
| Yield: | 12 Servings |
| Categories: | Soups |
| 2 | lg | Kitchen spoons of flour |
| 1 | c | Cooking oil |
| 2 | lg | Onions; chopped fine |
| 1 | lg | Bell pepper; chop fine |
| 3 | Ribs celery; chopped fine | |
| 4 | Cloves garlic; minced | |
| 1 | cn | Rotel tomatoes |
| 1 | cn | Tomato sauce |
| 4 | Bay leaves | |
| 1 | cn | Mushrooms |
| 3 | tb | Mustard |
| 3 | tb | Worcestershire sauce |
| 2 | lb | Shrimp |
| 6 | lb | Red fish |
| Salt; black pepper & red pepper to taste | ||
| Chopped green onion tops and parsley for garnish |
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