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Redfish Courtbouillon
pronounced "COO-bee-yon"
3 lbs redfish fillets cut into small (3-4 inch) pieces (or other firm white fish)
cajun seasoning
1/2 cup olive oil
1/2 cup flour
(option: 1 jar of dark roux instead of flour and oil)
1 cup chopped fresh creole veggie mix (bell pepper, onion, celery, garlic, parsley)
1/2 cup sliced pepper rings (jalapeno or banana peppers)
1 1/2 cup water
4 bay leaves
2 cans chopped tomatoes (try no salt added)
2 cans chicken broth (try no salt added), or equivalent in chopped fresh tomatoes
1 sliced green onion and chopped parsley for garnish

Season fish well with cajun seasoning, set aside in fridge.  
(If using a jar roux, add 1/2 jar to pot. Otherwise, make a roux by heating olive oil at just under medium heat in a 6-quart dutch oven. Add flour and stir constantly to keep mixture from sticking. Cook for about 25 minutes, until roux looks like liquid chocolate. )
Add chopped veggie mix and sliced peppers. Stir well, cooking for at least 5 minutes. Add water slowly, incorporating well so there are no lumps. Add tomatoes and bay leaves. Reduce heat a little (between low and medium) and cook uncovered for about an hour. Stir every few minutes to keep from sticking to the bottom.
After an hour, increase heat to medium and add broth and 1 tbs cajun seasoning.  Cook at a slow boil for another 15-20 minutes. Add fish and cook another 15 minutes. Add green onion and parsley just before serving over rice. Don't forget to take out the bay leaves.