You are here: Home » Recipes » Fish Courtbouillon Fish Courtbouillon Recipe by Favorite Recipes Press Yield 4 to 6 servings This entree features red fish and a great combination of vegetables and seasonings. PrintEmail Ingredients 4 pounds red fish1/4 cup flour1/2 pound butter2 tablespoons green onions, chopped2 large onions, finely chopped1/2 cup celery, chopped1 large green pepper, chopped1/2 teaspoon allspice1 1/2 quarts water1 tablespoon parsley, minced1 large can stewed tomatoes -- Salt -- Red pepper2 -- bay leaves1 teaspoon rosemary1/4 cup dry sherry -- Lemon slices Instructions Melt butter and blend in flour. Saute onions slowly until light brown, stirring constantly. Add all remaining ingredients except fish. Cook about 20 minutes. If thicker consistency is desired, thicken with cornstarch or arrowroot. Fillet and skin fish and cut into 2 1/2-inch squares. Add fish to mixture and cook slowly, stirring gently so as not to break fish. Cook about 20 minutes longer. Just before serving garnish fish with lemon slices and add sherry. Serve with rice or French bread. Recipe reprinted with permission from the Junior Serve League of Panama City’s Bay Leaves (The Junior Service League of Panama City, Fl., 1975).