Fish Coubouillon

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup corn oil or 1/2 cup bacon fat
• 1/2 cup all-purpose flour
• 2 large onions, peeled and chopped
• 2 cloves garlic, peeled and finely chopped
• 1 stalk celery, chopped
• 1/2 green pepper, cored,seeded and chopped
• 1 (16 ounce) can chopped tomatoes with juice
• 1/3 cup tomato paste
• 2 1/2 cups fish stock or 2 1/2 cups water
• 1/2 cup dry red wine
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon pepper
• 1/4-1/2 cayenne pepper
• 2 tablespoons lemon juice
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 2 lbs skinless firm fish fillets, cut into large chunks (catfish, redfish, monkfish, turbot, halibut, haddock)
• 3 tablespoons chopped fresh chives or 3 tablespoons green scallion tops
• 2 tablespoons chopped fresh parsley

Recipe

• 1 heat the oil in a large heavy pan, add the flour and cook, stirring, to make a medium brown roux (the color of peanut butter).
• 2 add the onions, garlic, celery, and green pepper and cook until softened, stirring occasionally.
• 3 stir in the tomatoes with their juice, the tomato paste, stock or water, wine, salt, peppers, cayenne to taste, lemon juice, bay leaves and thyme.
• 4 bring to a boil, then simmer for 30 minutes, stirring frequently.
• 5 add fish chunks and simmer 10 minutes longer.
• 6 sprinkle with chives and parsley and serve hot.