Bob'S Fish Couvillion Recipe

Name: Bob'S Fish Couvillion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. fillet bass; 1 lb. deveined shrimp (optional); 1 stick oleo; 2 large onions, chopped; 3 celery sticks, chopped; 1/2 bell pepper, chopped; 2 cloves garlic, chopped; 1 large can V-8 juice; 1/2 small can tomato paste; 1 can Ro-Tel tomatoes with juice; 2 Tbsp. Worcestershire; 1 Tbsp. Tony Chachere; salt and pepper to taste; 1 qt. water; 2 Tbsp. flour

Servings: persons

2 lb. fillet bass
1 lb. deveined shrimp (optional)
1 stick oleo
2 large onions, chopped
3 celery sticks, chopped
1/2 bell pepper, chopped
2 cloves garlic, chopped
1 large can V-8 juice
1/2 small can tomato paste
1 can Ro-Tel tomatoes with juice
2 Tbsp. Worcestershire
1 Tbsp. Tony Chachere
salt and pepper to taste
1 qt. water
2 Tbsp. flour

1
Cook fish in water (boil 15 minutes).
2
Saute onion, garlic, bell pepper and celery in oil.
3
Add flour to sauteed vegetables and brown lightly.
4
Add to fish and water.
5
Add V-8 juice, tomato paste, Ro-Tel tomatoes with juice, Worcestershire and Tony's.
6
Salt and pepper to taste.
7
Cook covered on low for approximately 1 hour. If using shrimp, add to couvillion the last 30 minutes.
8
Serve over rice.

203

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lb. fillet bass, 1 lb. deveined shrimp (optional), 1 stick oleo, 2 large onions, chopped, and more.

Yes, Bob'S Fish Couvillion falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bob'S Fish Couvillion

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