1 stick unsalted butter (4 oz)
½ cup all- purpose flour (4 oz)
1 ½ cups onion, finely diced (1 medium onion, 8 oz)
2/3 cup red bell pepper, finely diced (1 medium pepper, 4 oz)
2/3 cup celery, finely diced (4 oz)
2 cloves garlic, minced
6 cups fish stock
2 oz sun-dried tomato, finely diced (just under one cup, loosely packed)
1 28oz can diced tomatoes plus juice
1 cup green onion, finely sliced (4 oz)
2 lbs skinless redfish fillets (or other firm white fleshed fish)
3 cups cooked long grain white rice, to serve
Melt the butter over a medium-low heat in a large cocotte, allowing the water to evaporate. It is ready when the butter becomes translucent and oily looking.
Whisk in the flour. Next stir constantly with a wooden spoon for around 6-8 minutes to make a deep brown roux with a color slightly darker than peanut butter, being careful not to scorch the bottom of the pan.
Add the onions and cook, stirring, for around 5 minutes, until softened.
Add the bell pepper, celery and garlic and cook for a further 2 minutes.
Whisk in the fish stock thoroughly, making sure there are no lumps of roux left.Read more
Add the sun-dried tomatoes, canned tomatoes and half the green onion. Season to taste with salt and black pepper.
Simmer for 20-30 min, stirring occasionally.
Gently place the fish in the sauce and simmer for about 10 minutes or until cooked through.
Serve immediately over rice, garnished with the rest of the green onion.