Seafood Courtbouillon

Southern and Cajun Recipe Exchange https://www.facebook.com/groups/1575188379369772/ Thanks to Surfin sapo for the great recipe, hope I didn't embarrass you and me too badly.It turned out really well, good and tasty! Even my old lady liked it! . to make this you will need: 2 pounds of fish, I used Tilapia sapo recommends cat fish or pompano 1 pound of shrimp, shelled and deveined 1 pound of scallops 1 green bell pepper diced 1 onion diced 1 tablespoon Tony Chachere's cajun seasoning 5 stalks of celery diced 5 cloves of garlic smashed 1 can of Campbells Cream Of Shrimp Soup, 1 can of tomato paste 2 small cans of diced tomatoes with green chilies(Rotel if you can get it) 1 14 oz can of tomato sauce Dei Fratelli if you can get it. 1 cup of fish stock sweat down the onion, bell pepper, and celery add the garlic,add the diced tomatoes, and tomato sauce, with the Cream of Shrimp soup.Cook this for a bit, then add some fish stock and a can of tomato paste, cook for about an hour on low heat. Add the fish cut into pieces, shrimp and scallops,cook until the shrimp turn pink and the fish is tender. serve over rice and enjoy!