Fish Coubouillon

Name: Fish Coubouillon
Ingredients: 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 white 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

20 ingredients

6 steps

Ingredients

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 white 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

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.