Fish Courtbouillion

• 2-3 lb Fish fillets - cubed
• 2 t Sea salt
• 1 t Black Pepper
• 1/2 t Cayenne Pepper
• 3 T Butter
• 2 c Onion - finely chopped
• 1/2 c Celery - finely chopped
• 1/4 c Bell Pepper - finely chopped
• 6 Cloves Garlic - minced
• 1 Can Rotel tomatoes w-green chilies
• 1-16 oz Can Stewed Ripe tomatoes
• 1 Can tomato Sauce (small)
• 1 c White wine
• 1/3 c Parsley - minced
• 1 T Creole Mustard
• 3 Bay Leaves
• 2 Lemons - juiced
• 2 t Cajun Seasoning (Tony Chachere's)
• 4 c Steamed Rice

1. 1. Wash fish thoroughly and pat dry. Remove all traces of blood from fish. Set aside.
2. 2. In a 3-qt sauce pan melt butter over med-high heat and saute onions, celery and bell pepper. Add in the garlic (do not let it burn). Add in all tomato ingredients and cook over med-high heat for 10 mins. Blend in the white wine and then add in all the remaining ingredients (not the fish) and simmer for 30 minutes.
3. 3. Add cubed fish to sauce. Fish will increase the water content so remove lid to allow the sauce to cook down. **Stir constantly. *When the meat is flakey - the sauce is done.

salt, black pepper, cayenne pepper, t, onion, celery, bell pepper, garlic, tomatoes, tomatoes, tomato sauce, white wine, parsley, t, bay leaves, lemons, cajun, steamed rice

Taken from www.epicurious.com/recipes/member/views/fish-courtbouillion-50063838 (may not work)