Courtbouillon

1 C AP flour
1 C butter, melted
2 onions, diced
6 ribs celery, diced
2 bell peppers, diced
4 cloves garlic, minced
6 oz tomato paste
8 oz tomato sauce
2 quarts water
1 T worcestershire sauce
1 lemon, cut in half
1 6-8 oz fish, cut into pieces
Tony Chachere's seasoning
1/2 C green onions and parsley

Put butter and flour into 5-6 quart Dutch oven and whisk.
Place in middle of oven uncovered.
Bake at 350 for 60 mins, stirring every 15 mins.

Remove from oven and add vegetables.

Stir over no heat until vegetables stop sizzling.

Place over low heat and add tomato paste and tomato sauce.

Stir for a few minutes, add water, and bring to a boil.

Add worcestershire and lemon.

Lower heat, cover, and simmer 1 hour, stirring occasionally.

Season fish with Tony Chachere's and add.

Bring to a boil, lower heat, and simmer for another hour.

Add green onions and parsley and remove from heat.

Serve over steamed rice.

Yields 8 servings.

Tony Chachere's