Fish Coubouillon
Ingredients
- 1/2 cup corn oil or 1/2 cup bacon fat ⓘ
- 1/2 cup all-purpose flour ⓘ
- 2 large onions, peeled and chopped
- 2 cloves garlic, peeled and finely chopped ⓘ
- 1 stalk celery, chopped ⓘ
- 1/2 green pepper, cored,seeded and chopped ⓘ
- 1 (16 ounce) can chopped tomatoes with juice ⓘ
- 1/3 cup tomato paste ⓘ
- 2 1/2 cups fish stock or 2 1/2 cups water ⓘ
- 1/2 cup dry red wine ⓘ
- 2 teaspoons salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/4 teaspoon white pepper ⓘ
- 1/4 - 1/2 cayenne pepper ⓘ
- 2 tablespoons lemon juice ⓘ
- 2 bay leaves ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 2 lbs skinless firm fish fillets, cut into large chunks (catfish, redfish, monkfish, turbot, halibut, haddock) ⓘ
- 3 tablespoons chopped fresh chives or 3 tablespoons green scallion tops ⓘ
- 2 tablespoons chopped fresh parsley ⓘ
Instructions
- Heat the oil in a large heavy pan, add the flour and cook, stirring, to make a medium brown roux (the color of peanut butter).
- Add the onions, garlic, celery, and green pepper and cook until softened, stirring occasionally.
- Stir in the tomatoes with their juice, the tomato paste, stock or water, wine, salt, peppers, cayenne to taste, lemon juice, bay leaves and thyme.
- Bring to a boil, then simmer for 30 minutes, stirring frequently.
- Add fish chunks and simmer 10 minutes longer.
- Sprinkle with chives and parsley and serve hot.
Nutrition & Diet Analysis (per serving)
1032
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).