Courtbouillon 1 (Tony's)
- 20 g Flour (Plain)
- 20 g butter
- 25 g minced onion
- 8 g minced green bell pepper
- 25 g minced celery
- 1 t minced garlic
- 70 g tomato paste
- 316 mL water (1 and 1/3 cups)
- 1/2 t Worcestershire sauce
- 1/2 lemon slice
- 1/2 lb fish (any firm fish)
- Slap Ya Mama seasoning (as desired, or Tony's Creole Seasoning, or other seasonings, as desired)
- 1 T thinly sliced green onions
- 1 t finely chopped parsley
- cooked rice (for serving)
1. In a heavy 3-quart pot, make a roux with flour and butter.
2. Cut off fire and add onion, bell pepper, celery, and garlic; stir mixture until it stops sizzling.
3. Add tomato paste. Heat and stir over low heat for a few minutes.
4. Add water, stir well, and bring to a boil.
5. Add Worcestershire sauce and lemon. Lower heat, cover, and let simmer at least 2 hours, stirring occassionally to prevent sticking on bottom.
6. Season fish and add to mixture.
7. Bring to a boil, lower fire, and simmer for 1 hour.
8. Add more water if too thick. Add green onions and parsley and serve over rice in a soup bowl.
SJ Note 19 March 2010: This is really, really good! A definite keeper! I was reducing the recipe on the fly, and think I used more tomato paste than I should have, which yielded a lovely, rich soup in the end. I hope I've guessed the amount here close to what I used - we'll see, because I'll be making this a lot!