Sheepshead Courtbouillon Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Sen. Ellenders Basic Sauce,
6 lbs: Sheepshead, in pieces
8 ounce: Tomato sauce,
8 ounce: 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
Source from luhu.jp
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
Source from luhu.jp