DIRECTIONS

Fish Stock

Place the water and all ingredients except the fish in a large sauce pot over medium heat. Bring to a simmer and place the fish in the water. Simmer for 10-15 minutes. Remove fish, allow to cool.  Remove all the meat from the bones and reserve meat. Return the bones to the stock and continue simmering while making the roux.

Courtboullion

Heat the oil in a large, heavy duty sauté pan or skillet over medium-high heat. Place the oil and flour into the heated pan and lower the heat. Using a wooden spoon, blend the oil and flour together and continue stirring for 8-10 minutes until a dark roux begins to form.

Add the andouille, onions, celery and peppers and cook five minutes, stirring often. While this cooking, strain the fish stock and discard to bones and vegetables. Place two quarts of fish stock in a large stock pot and place on a medium heat.

Add the garlic, basil and thyme to the roux mixture and cook for one more minute. Briskly, using a large wire whisk, blend the roux mixture into the slowly simmering stock. Continue stirring for 1-2 minutes to assure the roux does not stick on the bottom of the pot. Add in the canned tomato products and bay leaves, simmer for 10 minutes. Stir in the green onions and seafood and cook for 15 more minutes. Add the salt, pepper, hot sauce and parsley and serve.

Yield: 8-10 servings