Courtbouillon
Serves four
1/3 cup flour
1/3 cup canola oil
2 pounds redfish or red snapper fillets
2 onions, chopped
5 green onions, chopped
1 bell pepper, chopped
5 stalks celery chopped
4 cloves garlic, chopped
1 14.5 ounce can Del-Monte fresh cut tomatoes
1 small can tomato paste
2 bay leaves
2 cups fish or shrimp stock
1 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1/2 teaspoon sweet paprika
1/2 cup apple juice
1 cup red wine
Lemon slices
Rice
Make a roux from oil and flour in heavy Dutch oven. When dark brown, add onions, celery, garlic, bell pepper and sauté until tender. When tender, add tomatoes, tomato paste, stock, apple juice, bay leaves and other seasonings. Simmer about one hour. Add fish and red wine. Simmer about 1/2 hour. Serve in soup bowls over rice. Top with lemon slices.