Secret Recipes

Bass Courtbouillon

• 2 lbs bass fillets
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 garlic clove, finely chopped
• 1/2 celery stalk, chopped
• butter
• 4 8-oz cans tomato sauce
• 1 can tomatoes with jalapeno peppers
• 1 can cream of mushroom soup
• salt
• red pepper
• 2 cups chicken or fish stock

In large, heavy iron pot, brown onion, bell pepper, garlic and celery in butter. Add tomato sauce and tomatoes. Cook on medium flame for 45 minutes. Add cream of mushroom soup, salt and pepper. stir in stock. Cook another 45 minutes. Add fish fillets and lower heat.

Stir occasionally to break up fillets. cook until tomato sauce has a fairly thick consistency. Serve over white rice.

Servings:

4

Source:

Terry Abreo - Lutcher, LA