Sheepshead courtbouillon
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sen. Ellender's Basic Sauce | |
| 6 | pounds | Sheepshead, in pieces |
| 8 | ounces | Tomato sauce |
| 8 | ounces | Tomato paste |
Directions
Thoroughly cook cans of tomato products with Basic Sauce, then add fish and cook very slowly until done, stirring very gently so as not to break up fish. Serve with rice. Source: DIXIE magazine New Orleans LA Oct 03 1971 Recipe date: 10/03/71
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