Ingredients: |
Ingredients: 2/3 cup all-purpose flour
2/3 cup vegetable oil
2 medium-size onions, chopped
1 medium-size green bell pepper, chopped
2 celery ribs, chopped
3 cloves garlic, peeled, left whole
2 (1-pound) cans whole tomatoes, undrained, chopped
1 (10-ounce) can Ro-tel Original (mild version) Diced Tomatoes and Green Chiles
1 quart warm fish or seafood stock (or water)
1 tablespoon salt
1 teaspoon cayenne pepper
2-1/2 pounds firm white fish, cleaned, cut into chunks
1 bunch green onions (green part only), chopped
1/4 cup finely chopped fresh parsley
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Directions: |
Directions:Combine the flour and oil in a large heavy pot or Dutch oven over medium heat. Stirring slowly and constantly make a roux the color of chocolate. Add the onions, bell peppers, celery, and garlic. Cook, stirring, until the vegetables are soft, about 15 minutes.
Add the whole tomatoes, their liquid and Ro-Tel. Stir to blend. Reduce the heat to medium-low and cook, stirring occasionally, until the oil forms a thin layer, like paper, over the top of the mixture, about 30 minutes.
Add the stock or water, the salt and cayenne and cook, stirring occasionally, for 1 hour. The mixture should be slightly thick. (If the mixture becomes too thick, add more stock or water.)
Add the fish, cover and cook (do not stir) until the fish flakes easily with a fork, about 10 minutes. Adjust seasoning if necessary with salt and cayenne.
Add the green onions and parsley, and serve immediately in soup bowls with steamed rice and pass plenty of hot French bread at the table |
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