STOCK
REST
Combine first 6 ingredients in a large pot. Simmer until onion is
completely soft over very low heat, about 20 minutes. Skim as necessary. Do
not reduce. Strain stock, reserve all meat from bones and heads.
Make a dark brown roux with oil and flour. Let it get glossy. Add chopped
vegetables; stir and cook. Add tomato sauce and cook until brown. add hot
stock beginning with 1 pint until incorporated in roux. Add all seasonings.
Simmer very gently for 2 hours. Add fish, cut parsley and onion tops.
Simmer 10 minutes or until fish are tender. serve in bowl over a slice of
toasted, buttered french toast or use a scoop of rice in the bottom of the
bowl.
Recipe by: Lynda Perry
Posted to MC-Recipe Digest V1 #858 by Emily Griffin
<emgriffi@ix.netcom.com> on Oct 21, 1997
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