A courtbouillon is a soup dish
Make a light roux not to dark add onions, celery, bell pepper, and minced garlic saute until they are wilted add rotel or mock tomato sauce, cook for about 5 to 10 minutes longer. After vegetables are wilted onions should be clear. In a six quart heavy bottom pot preferably cast iron put a layer of the vegetable roux mix, a layer of shrimp, a layer of fish continue layering until all roux mix,shrimp and fish,top with the rest of mix green onions and parsley. Add stock or water pouring gently around sides not to disturb ingredient, bring to a light boil cover lower heat to lowest heat possible for one hour, remove lid scrap side of pot don't break up fish fillet cover pot and cook for another hour.
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 297 | ||
Calories from Fat: 216 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 60.7mg | 19 % | |
Sodium 173mg | 6 % | |
Potassium 372.3mg | 10 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 15.5g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 297
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