Fish Coubouillon
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INGREDIENTS
Nutrition- 1⁄2cup corn oil or 1/2 cup bacon fat
- 1⁄2
- 2
- 2
- 1
- 1⁄2
- 1(16 ounce) can chopped tomatoes with juice
- 1⁄3cup tomato paste
- 2 1⁄2cups fish stock or 2 1/2 cups water
- 1⁄2cup dry red wine
- 2teaspoons salt
- 1⁄4teaspoon black pepper
- 1⁄4teaspoon white pepper
- 1⁄4 - 1⁄2
- 2tablespoons lemon juice
- 1⁄2teaspoon dried thyme
- 2lbs skinless firm fish fillets, cut into large chunks (catfish, redfish, monkfish, turbot, halibut, haddock)
- 3
- 2tablespoons chopped fresh parsley
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DIRECTIONS
- 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).
- Add the onions, garlic, celery, and green pepper and cook until softened, stirring occasionally.
- 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.
- Bring to a boil, then simmer for 30 minutes, stirring frequently.
- Add fish chunks and simmer 10 minutes longer.
- Sprinkle with chives and parsley and serve hot.
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