Fish Courtbouillon au Justin

Name: Fish Courtbouillon au Justin
Ingredients: 3 cups onions, chopped; 2 cups celery, chopped; 1 cup bell pepper, chopped; ½ cup parsley, chopped; 2 cups green onions, chopped; 1 TBS. garlic, chopped; 5 or 6 cups fish, boned and skinned in big pieces; 2 TBS. olive oil; 2 cups carrots, grated; ¼ cup lemon, chopped fine; 2 cups dry white wine; 8 cups water; 1 TBS. soy sauce; 1 TBS. Lea & Perrins Worcestershire sauce; 2 tsp. Louisiana hot sauce; ¼ tsp. Peychaud’s bitters; 3 to 4 tsp. salt

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

3 cups onions, chopped
2 cups celery, chopped
1 cup

Fish course
Pescatarian

Method

In a large heavy pot, sauté onions, celery, and bell pepper in olive oil until clear. Add parsley, green onions, garlic, and carrots and simmer for about 15 minutes. Pour in lemon, wine, fish, and the remainder of the ingredients.

Bring to a boil, and let cook over low heat (nearly simmer) for 3 to 4 hours. Do not stir. This can be made with a light roux, also, too.