Louisiana Court-Bouillon (Or Cajun Court Bouillon)

by: Red Apple Guy

1 medium onion, chopped 1 small bell pepper, chopped 2 stalks celery, chopped 2 garlic cloves, chopped 2 tablespoons butter 4 tablespoons flour, browned 1 (15 ounce) can diced tomatoes 2 1/2 cups fish stock 2 bay leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 2 tablespoons fresh thyme, chopped 1 tablespoon creole seasoning 1 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce 3 lemon slices 1 lb fish (flounder, snapper, and or or shrimp) 1/8 cup fresh parsley, chopped 3 cups cooked rice Directions: 1 Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge. 2 Cook veggies in butter until tender. 3 Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter). 4 Add bay leaves. 5 Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock. 6 Simmer 20 minutes. 7 Add fish, seasonings, and parsley and simmer gently for 15 more minutes. 8 Adjust seasonings to taste. 9 Serve with rice in bowl.

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