Sheepshead courtbouillon
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Recipe by: nkosi
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 ea sen. ellender's basic sauce
6 lb sheepshead, in pieces
8 oz tomato sauce
8 oz tomato paste
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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