Fish Coubouillon

• Total Time: 2 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• ½ cup corn oil or ½ cup bacon fat
• ½ cup all-purpose flour
• 2 large onions , peeled and chopped
• 2 cloves garlic , peeled and finely chopped
• 1 stalk celery , chopped
• ½ green pepper , cored,seeded and chopped
• 1 (16 ounce) can chopped tomatoes with juice
• 1⁄3; cup tomato paste
• 2 ½ cups fish stock or 2 ½ cups water
• ½ cup dry red wine
• 2 teaspoons salt
• ¼ teaspoon black pepper
• ¼ teaspoon white pepper
• ¼-½ cayenne pepper
• 2 tablespoons lemon juice
• 2 bay leaves
• ½ 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

Directions:

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.