Redfish Court Bouillon

• 3 lb. redfish fillets
• 3/4 c. oil
• 3/4 c. flour
• 1 c. chopped onions
• 1 c. chopped celery
• 1 c. chopped bell pepper
• 2 Tbsp. diced garlic
• 2 (8 oz.) cans tomato sauce
• 1 1/2 qt. fish stock
• 1 tsp. dried thyme
• 1 tsp. dried basil
• 2 bay leaves
• 3 lemon slices
• 1 c. chopped green onions
• 1 c. chopped parsley
• salt and cracked black pepper to taste

1. Cut redfish fillets diagonally into 2 1/2-inch strips.
2. In a one gallon heavy bottom saucepan, heat oil over medium-high heat. Using a wire whisk, add flour, stirring constantly until dark brown roux is achieved.
3. Add onions, celery, bell pepper, garlic and mushrooms.
4. Saute until vegetables are wilted.
5. Add tomato sauce, blending well into roux mixture.

redfish fillets, oil, flour, onions, celery, bell pepper, garlic, tomato sauce, fish stock, thyme, basil, bay leaves, lemon slices, green onions, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=887872 (may not work)