Fish Courtbouillon

  • Yield: 4 to 6 servings


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