http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-965823.mp3
Courtbouillon
Fish Fillet
1 lb. can of tomatoes
1 Onion, chopped
1 Bellpepper, chopped
3 Celery stalks, chopped
1/2 cup bacon grease or oil
1/2 cup flour
2 Garlic cloves
2 1/2 cups fish stock or water
2 Tsp. Thyme
2 Bay Leaves
1 Tsp. Pepper Sauce
Salt to taste
Make a dark roux with bacon grease and flour. Add onions; allow to caramelize. Add other seasonings and tomatoes. Add 1 cup liquid. Simmer and stir for 15 minutes. Add fish filets and extra liquid if needed. Cover and steam for 5 minutes. Adjust seasonings and serve over rice.
