Seafood Courtbouillon — Robert St. John

Ingredients

• 3 quarts water
• 1 cup white wine
• 1 cup yellow onion, medium dice
• 1 cup carrot, peeled and small dice
• 1 cup celery, small dice
• 4 bay leaves
• 1 Tbl cracked black pepper
• 1 tsp dry thyme
• 1/4 cup fresh parsley leaves
• 2 – 2 pounds bone-in red fish
• 3/4 cup oil
• 3/4 cup flour
• 1/2 cup andouille, 3/4” dice
• 3/4 cup celery, medium dice
• 1/4 cup red bell pepper, medium dice
• 1/4 cup green bell pepper, medium dice
• 2 Tbl fresh garlic, minced
• 1 tsp dried basil
• 1/4 tsp dry thyme
• 2 quarts fish stock
• 1 cup canned diced tomatoes,
• 1-8 ounces can tomato sauce
• 1-8 ounces Rotel tomatoes
• 2 bay leaves
• 1 lb. large shrimp, peeled (31-35 count)
• 1 lb. jumbo lump crab
• 2-3 tsp salt
• 2 tsp freshly ground black pepper
• 2 tsp hot sauce
• 1 cup chopped green onions
• 1 cup chopped parsley