Couvillion (Fish)

Name: Couvillion (Fish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 onions; 4 stalks celery; 1 green pepper; green onion tops; garlic to taste; 2 cans stewed tomatoes; 3 oz. wine; 2 bay leaves; thyme to taste; 1 Tbsp. paprika; cayenne pepper; salt; cornstarch; water

Eats Now Editorial Team · Seafood

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Couvillion (Fish) – a delicious recipe with onions, stalks celery, green pepper, green onion, garlic, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 onions
4 stalks celery
1 green pepper
green onion tops
garlic to taste
2 cans stewed tomatoes
3 oz. wine
2 bay leaves
thyme to taste
1 Tbsp. paprika
cayenne pepper
salt
cornstarch
water

1
Saute onions, celery, green pepper, green onion tops and garlic.
2
Add tomatoes, seasonings and water.
3
Use cornstarch to thicken mixture.
4
Add wine and cook about 30 minutes.
5
Pour over fish fillets in a shallow baking dish.
6
Bake about 20 minutes. Serve over rice with salad.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 14 ingredients. The key ingredients include: 2 onions, 4 stalks celery, 1 green pepper, green onion tops, and more.

Yes, Couvillion (Fish) 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.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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