Real sheepshead courtbouillon
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Recipe by: matteus
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 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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