Redfish Courtbouillon

• redfish fillets6 lbs
• butter↗4 tablespoons
• flour↗4 tablespoons
• onions↗1 1⁄2 cups

  chopped

• green onions↗2

  chopped

• bell pepper↗1⁄2

  chopped

• cloves garlic↗3

  chopped

• tomato sauce↗1 can
• chopped parsley3 tablespoons
• bay leaves↗2
• thyme↗1⁄4 teaspoon
• salt↗2 teaspoons
• pepper↗1⁄4 teaspoon
• hot water3 -4 cups

Step-by-step instructions

1. 1

   Cut the fillet in 2" cross sections and set aside.

2. 2

   Melt butter in dutch oven, then add flour and stir until brown.

3. 3

   Add vegetables and saute until soft.

4. 4

   Add tomato sauce and cook for 15 minutes.

5. 5

   Add parsley, bay leaves, thyme and gradually stir in hot water.

6. 6

   Cover and cook for 30 minutes.

7. 7

   Drop fish in and cook another 30 minutes.

8. 8

   Serve over hot rice.