Courtbouillon Of Redfish

Ingredients

1 none
1 redfish
55 gr butter
32 gr flour
240 gr onion
65 gr green bell pepper
50 gr celery
1 package tomatoes
3 gr parsley
2 slices garlic
2 bay leaves
1 gr marjoram
1 gr oregano
1 gr basil
1 gr thyme
5 ml pepper sauce
5 ml worcestershire sauce
475 ml water
120 ml wine
3 wide

Instructions

4. Cook vegetables until soft, stirring often.

5. Add tomatoes and cook 5 minutes, then stir in herbs and seasonings.

6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5 minutes.

7. Add fish slices and adjust seasonings; cover and simmer 30 minutes.

8. Transfer fish slices to platter and remove bones; return fish to "courtbouillon." 9. Add wine; cover, bring to a boil, then serve immediately in soup plates with hot rice.