Fish Courtbouillon

  • Yield 4 to 6 servings

This entree features red fish and a great combination of vegetables and seasonings.


4 pounds red fish
1/4 cup flour
1/2 pound butter
2 tablespoons green onions, chopped
2 large onions, finely chopped
1/2 cup celery, chopped
1 large green pepper, chopped
1/2 teaspoon allspice
1 1/2 quarts water
1 tablespoon parsley, minced
1 large can stewed tomatoes
-- Salt
-- Red pepper
2 -- bay leaves
1 teaspoon rosemary
1/4 cup dry sherry
-- Lemon slices


  1. 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).




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