Soups: Courtbouillon 01 by Recipe Cottage

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	Courtbouillon 01

		COURTBOUILLON 5 pound catfish (red snapper in original) 1 cup water salt and pepper 1 cup bacon drippings 1 large onion, chopped 1 bell pepper, chopped 6 stalks celery, chopped 1 can tomato paste 1 can water 1 cup either red or white dry wine Salt, black pepper, and red pepper to taste 1/4 cup Worcestershire sauce Small bunch of green onions, chopped Small bunch of parsley, chopped 6 bay leaves Good size pinch sweet basil 1/4 teaspoon oregeno Cut the fine, meaty part of the fish into two inch squares and set aside. Cook the remainder of the fish--the head, bones, and small bits of meat thereon--in 1 cup of seasoned water to make fish stock. Remove head and bones; reserve stock containing small bits of meat. GRAVY: In an iron pot, saute the onion, celery, and bell pepper in the bacon drippings very, very slowly until vegetables appear almost congealed, but not browned. Add tomato paste, can of water, and the cooled fish stock. Add the wine and the remaining seasonings. Add garlic and herbs. Cook for two hours at a very low temperature. Then add the squares of fish which form the individual servings. Cook only 20 minutes after adding fish. Serve over hot rice. Serves 6 to 8.