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FISH BROWN SAUCE

Category:    Sauces, Fish
Yield:6 servings
 
-------------------------------SEASONING MIX-------------------------------
      1 ea Whole bay leaf                    1/4 ts Dried oregano leaves
    1/2 ts Salt                              1/4 ts Dried thyme leaves
    1/2 ts Garlic powder                     1/8 ts Ground cayenne pepper
    1/4 ts White pepper                  

------------------------------MAIN INGREDIENTS------------------------------
      2 tb Vegetable oil                       1 ts Worcestershire sauce
      3 tb All-purpose flour                   2 c  Hot basic seafood stock
    1/4 c  Finely chopped onions               2 tb Burgundy wine
      4 ts Canned tomatoe sauce                2 tb Unsalted butter, softened
 
  Serve this delicious sauce over broiled, fried or baked fish fillets or
  broiled, fried or baked oysters.
     Combine the seasoning mix ingredients in a small bowl and set aside.
     Heat the oil in a heavy 1-quart saucepan over high heat just until the
  oil starts to smoke, about 1 to 2 minutes.  With a metal whisk, mix in 2
  tablespoons of the flour, whisking constantly and scraping pan bottom well,
  until the roux is dark red-brown to black, about 2 minutes, being careful
  not to let it scorch or splash on your skin.  (Remove from heat momentarily
  if it is browing too fast for you to control, continuing to stir
  constantly.)  Immediately whisk in the onions; reduce heat to low and
  continue stirring and cooking about 1 minute.  Add the tomato sauce and
  stir and cook 1 minute.  Then stir in the seasoning mix and the
  Worcestershire (the mixture should now be thick and dark red-brown); cook 2
  to 3 minutes, stirring constantly.  Add the stock; turn heat to high and
  bring to a boil, stirring often.  Reduce heat to maintain a simmer and cook
  about 6 to 8 minutes, stirring often.  Stir in 1 tablespoon of the burgundy
  and remove from heat.
     In a small bowl mix the butter and remaining 1 tablespoon flour until
  creamy.  Return sauce to low heat; gradually add the butter mixture to the
  sauce, whisking until well blended each time.  Return sauce to a simmer and
  simmer 10 minutes, stirring often.  Add the remaining 1 tablespoon
  burgundy.  Remove from heat and discard bay leaf. Serve immediately. From
  Paul Prudhomme's "Louisiana Kitchen"
 

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