- 3/4 cup [180 ml] flour
- 1/2 cup [125 ml] oil
- 1 medium onion, thinly sliced
- 1 green pepper, finely chopped
- 3 celery stalks with leaves, finely chopped
- 1 garlic clove, minced
- 1 bunch green onions, finelt chopped
- 1 can [16 ounce / 454 ml] tomatoes, chopped
- 1 cup [250 ml] tomato paste
- Fresh parsley, minced
- 1/2 teaspoon [2.5 ml] thyme
- 1/4 teaspoon [1 ml] marjoram
- 1/4 teaspoon [1 ml] allspice
- 1/2 teaspoon [2.5 ml] Cayenne
- 2 tablespoons [30 ml] lemon juice
- 1/2 cup [125 ml] dry red wine
- 1 bayleaf [thrown away before serving]
- Salt and pepper
- 3 cups [750 ml] water
- 6 slices red fish, 1/2 inch [1.3 cm] thick, cleaned and scaled
- Lemon slices
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- Melt and brown butter, add flour and oil; stir until dark brown [approximately 20 minutes over low heat, stirring constantly].
- Add onion, green pepper, celery, garlic clove and green onions; cook for 5 to 10 minutes, until vegetables are tender.
- Add tomatoes, tomato paste, parsley, thyme, marjoram, allspice, Cayenne, lemon juice, dry red wine, bayleaf, salt and pepper to taste and water.
- Bring to boil, stirring constantly; lower heat; cook, uncovered over very low heat until mixture is very thick, approximately 25 to 30 minutes.
- Arrange fish slices in sauce, turning each slice to coat it well.
- Add lemon slices.
- Cover, lower heat; sauce should just simmer for 10 to 15 minutes or until fish is done, can easily be broken up with a fork.
- Serve fish slices covered with sauce.
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