3 t. butter or ghee
1 heaping t. flour
1 c. large diced onion
1 c. large sliced celery
1 c. large diced bell pepper (red or green)
sliced garlic to taste
1 c. red wine
1 35-oz. can san marzano roma tomatoes, peeled
2 t. worchestershire sauce
1-2 t. hot chipotle sauce
2 t. cafe louisianne hot sauce
1 t. maya sauce (el yucateca)
2 bay leaves
1 t. emeril’s essence
1 t. garlic powder
1 t. cayenne pepper
1 cup fish broth, shrimp broth or water with 1 cube of fish or shrimp bouillon
1 1/2 lb. white or pink fish steaks, cut in 1-inch cubes (swordfish, halibut work well)
parsley for garnish, chopped
long grain white rice to serve 4-6, prepared according to package directions.

Make a roux with ghee and flour, cook until brown. Add onion, celery and red pepper, saute until sweated. Add garlic and saute about 1 more miniute. Add cayenne, garlic powder, pepper, salt and essence. Stir well.

Add wine and deglaze. Simmer until thick. Add the whole can of tomatoes, chop roughly with spoon, add sauces and bay leaf.

Bring to a boil, then turn down heat and simmer uncovered for about 1/2 hour or more. It doesn’t matter!

Start your rice. After simmering rice, add your fish cubes and cook about 5-10 minutes. Serve over bed of white rice.

Submitted by: Tracy Doyle