Shorty's Fish Courtbouillon (Cajun Fish Soup)

This is an old Cajun recipe share with me from my dad! It's great for cooking in large batches for the avid fisherman.
You can freeze the sauce without the added fish. Just thaw the frozen sauce, add fish, and cook for 15 minutes!

The Squid @cook_2997505

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Ingredients

4 hours

6 servings

Seasoning mix
2Bay leaves
2 tspSalt
1/2 tspWhite pepper
1/2 tspCayenne pepper
1/2 tspBlack pepper
1/2 tspDried Thyme
1/4 tspDried oregano
Soup
3 lbFish fillets (any kind of fish, but traditionally with a firm white fish such as tilapia, bluegill, crappie, walleye, etc)
1 cupChopped onions
4Stalks of celery (chopped)
1Green bell pepper (chopped)
4 cloveGarlic (minced)
1 canLarge can (28oz) tomato sauce
1 canRotel tomatoes (15.5 oz)
1 canTomato paste (6oz)
1/2Lemon (sliced)

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Steps

4 hours

1

Chop veggies as specified above
2

In a stock pot sauté celery, onions, and bell pepper with can of tomato paste. Use medium high heat
3

Cook until bell peppers & onions are soft and the paste is dark.
4

Add can of tomato sauce and Rotel tomatoes
5

Add seasoning mix
6

Cover surface of tomato gravy with slices of lemon
7

Simmer for about 3hrs
8

Add fish fillets to the pot. The sauce is ready to eat when the fish breaks apart (about 15 minutes)
9

Serve hot over rice!