Redfish Court Bouillon - cooking recipe

Ingredients

3 lb. redfish fillets
3/4 c. oil
3/4 c. flour
1 c. chopped onions
1 c. chopped celery
1 c. chopped bell pepper
2 Tbsp. diced garlic
2 (8 oz.) cans tomato sauce
1 1/2 qt. fish stock
1 tsp. dried thyme
1 tsp. dried basil
2 bay leaves
3 lemon slices
1 c. chopped green onions
1 c. chopped parsley
salt and cracked black pepper to taste

Preparation

Cut redfish fillets diagonally into 2 1/2-inch strips.
In a one gallon heavy bottom saucepan, heat oil over medium-high heat. Using a wire whisk, add flour, stirring constantly until dark brown roux is achieved.
Add onions, celery, bell pepper, garlic and mushrooms.
Saute until vegetables are wilted.
Add tomato sauce, blending well into roux mixture.