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1. In a heavy 4- to 5-quart casserole, warm the brown roux over low heat for 2 or 3 minutes, stirring constantly. Add the onions, celery, scallions and garlic and, stirring occasionally, cook for about 5 minutes, or until the vegetables are soft.
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2. Add the tomatoes, tomato puree, green peppers, fish stock, wine, bay leaf, thyme, marjoram and allspice and, stirring from time to time, cook briskly, uncovered, until the mixture is thick enough to hold its shape almost solidly in the spoon.
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3. Drop in the strips of fish and turn them about with a spoon to coat them evenly. Stir in the lemon juice and red pepper, reduce the heat to low, and simmer tightly covered for 20 to 25 minutes, or until the fish flakes easily when prodded gently with a fork.
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4. Remove and discard the bay leaf and taste the sauce for seasoning. Serve the "redfish courtbouillon" at once, directly from the casserole or from a heated serving bowl.
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