Couvillon is made with a fish stock. I didn't use a stock

#baconfat

Menh, if its whole or fish steak, you got your fish stock.

If you get desperate, Prudhomme (sp) has a recipe. What my pawpaw told me to use b/c he wouldnt tell me how. Learned by watching him instead and it was totally diff process.

I'm sure there is one in one of the cookbooks I have from my grandmother, I know there is. If not I know enough people back home that will cough one up for me if I ask. I don't trust stuff like food network or any of that stuff you find online. Use that stuff and you end up with tomato in your gumbo

Yep, the old stuff should have it right.

Google will have the answer for you. Or you could try one of the River Road coolbooks

You rashly assume that I used a whole fish. I filleted them and cut the filets into bite sized pieces

You win the internet.