MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Red Snapper Courtbouillon
  Categories: Wildgame, Fish
       Yield: 1 servings
       6 lb Red snapper, fillet/whole
      24 ea Oysters
       6 ea Celery stalks, chopped
       1 ea Shallots, bunch, chopped
       1 T  Parsley, chopped
       2 ea Bell peppers, med, chop
       1 ea Onion, large white, chop
       1 ea Garlic head, chopped
       2 ea Lemons, chopped
     1/2 c  Flour
     1/2 c  Margarine
       4 oz Mushrooms, can
       8 oz Tomatoes, peeled, can
       5 ea Bay leaves
       4 c  Water
       2 T  Worcestershire sauce
   Put enough shortening in a large pot to cover the bottom. Get hot
   then add celery, shallots, onions, bell peppers, onions, parsley and
   lemons. Cook slowly covered until soft and onions transparent. Remove
   from pot and set aside. Heat margarine in pot; add flour slowly,
   stirring to brown the roux. Now add the cooked vegetable mix. Cook
   low for 30 min, stirring occasionally. Add mushrooms, tomatoes, tap
   water, bay leaves and Worcestershire. Cook on low for 1-1/2 hours,
   stirring occasionally. Add fish fillets, whole or pieces, and cook
   for another hour over low. Add oysters 20 minutes before serving over
   hot rice. Also for: Any fish; you name it. Source: By HEK, Jul 29
   1975, New Orleans Times-Picayune Recipe date: 07/29/75