Gulf Court Bouillon
|Red drum fillets/Other fish fillets||2 Pound|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato sauce with tomato bits||30 Ounce (Two 15 Ounce Cans)|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Dried marjoram leaves||1⁄4 Teaspoon, crushed|
|Cayenne pepper||1⁄4 Teaspoon|
|Lemon slices||2 (Or As Needed)|
Remove skin and bones from fish and cut into equal serving portions.
In a 4 or 5-quart Dutch oven, heat oil, blend in flour.
Cook, stirring constantly, over medium heat until light brown in color, about 10 minutes.
Add onion, celery, green onion, green pepper, parsley, and garlic.
Cover and cook five minutes or until tender.
Gradually stir in tomato sauce.
Add wine, lemon juice, thyme, marjoram, cayenne, allspice, and bay leaf.
Bring to a boil and simmer for 30 minutes.
Add fish to court bouillon.
Cover and simmer five to 10 minutes or until fish flakes easily when fork tested.
To serve, place portion of fish in a soup bowl and pour about one cup of sauce over the fish.
Garnish with lemon slices.