LOUISIANA COURT BOUILLON
About 7 cups; 4 servings
Heat in a large skillet over medium heat:
- 3 tablespoons vegetable oil
Add and cook, stirring, until lightly browned, about 5 minutes:
- 3 tablespoons all-purpose flour
Add and cook, stirring, just until softened, 6 to 8 minutes:
- ½ small green bell pepper, diced
- 1 small celery rib, diced
- ½ small onion, diced
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
Stir in:
- One 28-ounce can whole tomatoes, drained and coarsely chopped
- 2 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock
Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Stir in:
- 1 pound white fish fillets (tilefish, cod, grouper, orange roughy, or sea bass), cut into 2-inch pieces
- 12 small shrimp, peeled and deveined (about 4 ounces)
Cover and cook until the fish is opaque throughout, 3 to 5 minutes. Season with:
- 2 teaspoons Worcestershire sauce or 1 teaspoon salt
- Louisiana-style hot sauce to taste
Stir in:
- ¾ cup cooked long-grain white rice