Court Bouillon Of Redfish

Ingredients

• 1/2 cup vegetable oil
• 1 cup all-purpose flour
• 3 medium-size green peppers, chopped
• 2 large onions, chopped
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 3 (14-ounce) cans tomatoes, undrained
• 1 cup fish stock (page 132) or water
• 2 bay leaves, crushed
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 2 teaspoons salt
• 1/4 teaspoon red pepper
• 1/4 teaspoon ground allspice
• 2 thin slices lemon
• 4 pounds redfish fillets, cut into bite-size pieces
• Hot cooked rice
• Chopped green onion
• Lemon wedges

Preparation

1. Combine oil and flour in a large stock pot; cook over medium heat 30 minutes or until roux is the color of a copper penny, stirring frequently.
2. Stir in green pepper, onion, celery, and garlic; cook, stirring frequently, 15 minutes or until vegetables are tender. Add tomatoes; cook, uncovered, over low heat 1 hour or until oil begins to separate around edge of stock pot; stir occasionally.
3. Stir in next 8 ingredients; cook, uncovered, 30 minutes, stirring occasionally. Add fish, and cook 20 minutes or until fish flakes easily when tested with a fork.
4. Serve over hot cooked rice in individual serving bowls. Garnish with chopped green onion and lemon wedges.