Broiled Sole With Shrimp Creole Sauce

• 1/2 cup olive oil, divided
• 2 cups diced onion
• 1 1/2 cups diced celery
• 1 1/2 cups sliced green onions (about 1 bunch)
• 1 1/2 cups diced green bell pepper
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 3/4 teaspoon ground red pepper
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fennel seeds
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 cup chicken broth
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 pound small shrimp, peeled and deveined
• 6 (6-ounce) sole or flounder fillets
• 1 tablespoon seafood seasoning
• 1/4 cup dry white wine (optional)

1. Heat 1/4 cup olive oil in a large saucepan. Saute onion and celery in oil 5 minutes. Add green onions and bell pepper; saute 5 minutes. Add garlic and next 7 ingredients; saute 3 minutes. Stir in bay leaves and next 3 ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 hour.
2. Add shrimp. Cover and cook 6 minutes or just until shrimp turn pink. Remove bay leaves. Set aside, keeping warm.
3. Place fish fillets in a lightly greased roasting pan. Stir together remaining 1/4 cup oil and seafood seasoning in a small bowl. Brush fish with seasoning mixture. Pour wine over fish, if desired.
4. Broil 3 inches from heat 5 minutes or until fish flakes with a fork. Spoon Shrimp Creole Sauce evenly onto 6 plates, and place fish on top.

olive oil, onion, celery, green onions, green bell pepper, garlic, salt, ground red pepper, freshly ground black pepper, fennel seeds, basil, thyme, hot sauce, bay leaves, chicken broth, tomatoes, tomato paste, shrimp, seafood seasoning, white wine

Taken from www.myrecipes.com/recipe/broiled-sole-with-shrimp-creole-sauce (may not work)