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Fish Base - L

This paste with no added MSG has small flecks of fish and has a very rich, robust, sweet fish flavor without a smelly fish aroma. Great for bouillabaisse, gumbo and fish stews. Cooked Cod fish is listed as the first ingredient.

Size

	1 LB SM TUB	$8.31
	2.5 LB SM TUB	$20.45

* Prices are subject to change without notice.

Fish Coubouillon

1/2 c Corn oil or bacon fat
1/2 c All-purpose flour
2 large Onions, peeled and chopped
2 cloves Garlic, peeled and finely chopped
1 stalk Celery, chopped
1/2 Green pepper, cored,seeded and chopped
1 (16 oz) can Chopped tomatoes with juice
1/3 c Tomato paste
2 1/2 c Fish Base - L (prepared according to package)
1/2 c Dry red wine
2 tsp Salt
1/4 tsp Pepper, Ground Black
1/4 tsp Pepper, Ground White
1/4-1/2 tsp Pepper, Cayenne
2 Tbsp Lemon juice
2 Bay Leaves, Whole
1/2 tsp Thyme, Whole
2 lbs Skinless firm fish fillets, cut into large chunks (catfish, redfish, monkfish, turbot, halibut, haddock)
3 Tbsp Chopped fresh chives or green scallion tops
2 Tbsp Chopped fresh parsley
Heat the oil in a large heavy pan, add the flour and cook, stirring, to make a medium brown roux (the color of peanut butter).
Add the onions, garlic, celery, and green pepper; cook until softened, stirring occasionally.
Stir in the tomatoes with their juice, tomato paste, prepared Fish Base - L, wine, salt, peppers, cayenne to taste, lemon juice, bay leaves and thyme.
Bring to a boil, then simmer for 30 minutes, stirring frequently.
Add fish chunks and simmer 10 minutes longer.
Sprinkle with chives and parsley and serve hot.
Serving Size: 6-8

R.L. Schreiber, Inc. (800) 624-8777