Courtbouillon
Chef Paul Prudhomme
Makes 6 1/2 cups

This sauce is most often used to bake seafood in (eg: perch), and can be
made several hours ahead. Or you can use it the following way: place 2-3
inches of courtbouillon in a large pot; fill the pot to the top with whole
cleand fish (heads removed) and cover tightly, then simmer over very low
heat just until the fish are tender.

Seasoning Mix
2 		whole bay leaves
3/4	tsp	dried oregano leaves
1/2	tsp	salt
1/2	tsp	white pepper
1/2	tsp	cayenne pepper
1/2	tsp 	sweet paprika
1/2	tsp	black pepper
1/2	tsp	dried typme leaves
1/2	tsp	dried sweet basil leaves

4	tbs	unsalted butter
1	c	tomato, peeled and chopped
1	c	onion, choppped
1	c	celery, chopped
1	c	green bell pepper, chopped
1 1/2	tsp	minced garlic
3	c	seafood stock
1 3/4	c	tomato sauce
4	tsp	sugar
2 1/2	tsp	Tabasco
7	tbs	vegetable oil
3/4	c	all-purpose flour

Thouroughly combine the seasoning mix ingredients in a small bowl and set
    aside. 
Melt the butter in a 2 quart saucepan over medium heat.
Stir in the tomato and 3/4 cup each of th eonion, celery, and bell pepper;
    then add the garlic and seasoning mix, stirring thoroughly.
Saute until onion is transparent, about 5 minutes, stirring occasionally. 
Stir in the stock, tomato sauce, sugar and 1/2 tsp of Tabasco; bring to a
    boil.
Reduce ehat to maintain a simmer and cook until vegetables are tender and
    flavors are married, about 20 minutes, stirring occasionally.
Remove bay leaves and set aside.

Combine remaining 1/4 cup each of onion, celery, and bell pepper in a small
    bown and set aside.

In a large, heavy skillet, heat the oil over high heat until it begins to
    smoke. 
With a long-handled metal whisk, gradually mix in the flour, stirring until
    smooth.
Continue cooking, whisking constantly, until roux is dark red-brouwn, about
    3-5 minutes.
Remove from heat and immediately stir in the reserved vegetable mixture
    with a wooden spoon; continue stirring until cooled, about 5 minutes.

Reheat the stock mixuture to boiling over high heat.
Add the roux by spoonfuls to the stock mixture and stir until thoroughly
    dissolved.
Stir in the remaining 2 tsp Tabasco and salt to taste.
Reduce heat to low and cook until flour taste is gone, about 2 minutes,
    whisking almost constantly.