FISH COURTBOUILLION

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2 lbs. fish (cut in pcs)

2 lbs peeled shrimp

4 yellow onions (chopped)

2  4 oz. cans tomato paste

1  can Ro Tel

4  10 oz. cream of mushrooms

 1/2  cup green onions (chopped)

4   tbsp. parsley (chopped)

3/4  stick butter

2  tbsp. lemon juice

 garlic powder

    red & black pepper

Season fish with garlic powder, red pepper & black pepper.     

Make a small roux.

Saute yellow onion, add tomato paste &  garlic, Ro Tel, in roux with 6 soup cans of water & all other seasonings.    

Simmer for 30 minutes then add fish, shrimp & lemon juice .

Cook 30 minutes more over medium heat & thicken with corn starch if needed .

SERVE over rice