Fish Coubouillon

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READY IN: 2hrs

Ingredients Nutrition


  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.

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