Bob'S Fish Couvillion
Ingredients
- 2 lb. fillet bass
- 1 lb. deveined shrimp (optional) ⓘ
- 1 stick oleo ⓘ
- 2 large onions, chopped ⓘ
- 3 celery sticks, chopped
- 1/2 bell pepper, chopped ⓘ
- 2 cloves garlic, chopped ⓘ
- 1 large can V-8 juice ⓘ
- 1/2 small can tomato paste ⓘ
- 1 can Ro-Tel tomatoes with juice ⓘ
- 2 Tbsp. Worcestershire
- 1 Tbsp. Tony Chachere ⓘ
- salt and pepper to taste ⓘ
- 1 qt. water
Instructions
- Cook fish in water (boil 15 minutes).
- Saute onion, garlic, bell pepper and celery in oil.
- Add flour to sauteed vegetables and brown lightly.
- Add to fish and water.
- Add V-8 juice, tomato paste, Ro-Tel tomatoes with juice, Worcestershire and Tony's.
- Salt and pepper to taste.
- Cook covered on low for approximately 1 hour. If using shrimp, add to couvillion the last 30 minutes.
- Serve over rice.
Nutrition & Diet Analysis (per serving)
316
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).