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Ingredientes
- Veg. oil All-purpose flour
- 3 lb Filet, broiled or possibly boiled
- 1 c. Bell pepper, finely minced
- 1 c. White onion, finely minced
- 1 c. Celery, finely minced
- 6 c. Tomato sauce
- 1 gal Water
- 2 Tbsp. Parsley, minced
- 1/2 c. Green onion tops
- 1 Tbsp. Worcestershire sauce
- 2 tsp Salt
- 2 1/2 tsp Cayenne pepper
- 2 1/2 tsp Black pepper
- 2 tsp Garlic salt
- 3 tsp Paprika
- 2 x Bay leaves
- 3 c. Rice, cooked
Direcciones
- First make a roux, by cooking flour and oil in equal portion, in a large pot. Start with sufficient grease to cover the bottom of pot and add in flour, allowing the mass to thicken till it darkens to the color of peanut butter. Add in all ingredients except fish and allow to simmer for 25 min.
- Then add in cooked fish and place lid on pot and simmer for another 30 min, being sure to stir carefully from side to side in pot occasionally to keep fish from burning. Once court bouillon has finished cooking, turn off heat. Add in 2 bay leaves per gallon of court bouillon, then allow to cold 15 min. Reheat if necessary and serve over rice.
- Serves 6-8. Festival:Recipe: Kaye Boquet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1032g | |
| Recipe makes 6 servings | |
| Calories 193 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2129mg | 89% |
| Potassium 1060mg | 30% |
| Total Carbs 42.4g | 11% |
| Dietary Fiber 6.2g | 21% |
| Sugars 13.11g | 9% |
| Protein 6.58g | 11% |
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