We have some company for dinner tomorrow night. Here’s what we’re planning to make.

This is a variation of the Shrimp and Redfish Courtbouillon recipe in The Encyclopedia of Cajun and Creole Cuisine by Chef John D. Folse. It’s a variation because I don’t have redfish, or red drum as it is also known. Instead, I visited the best local fish supplier around to see what looked good. I bought my shrimps as well as some sea scallops, a big monkfish fillet and a chunk of halibut. Chef Folse says any firm-fleshed fish can be substituted so I should be OK with these choices.

Ingredients:

• One pound of shrimp
• 3 fish fillets
• 3/4 cup vegetable oil
• 3/4 cup flour
• 2 cups diced onions
• 1 cup diced celery
• 1/2 cup diced red bell peppers
• 1/4 cup minced garlic
• 1 12-oz can diced tomatoes
• 1.5 quarts fish stock
• 3/4 cup dry red wine
• 2.5 tablespoons lemon juice
• 3 bay leaves
• 1 tablespoon chopped thyme
• 1 tablespoon chopped basil
• 1/4 teaspoon dried marjoram
• 1 pinch of allspice
• salt and black pepper to taste
• 1 cup sliced green onions
• 1/2 cup chopped parsley
• 6 lemon slicesAdd the onions, celery, and bell peppers and garlic.Cut up the fish and set it aside. Make a dark brown roux with the flour and oil in a Dutch oven.Saute for 5 minutes then stir in tomatoes with juice.Pour in the fish stock, 1 ladle at a time until a sauce-like consistency is achieved.Add red wine, lemon juice, bay leaves, thyme, basil, marjoram and allspice. Bring to a rolling boil, reduce to simmer and cook 45 minutes, stirring occasionally. Additional stock may be needed to retain sauce-like consistency. Sauce should be slightly thick. When seafood is added, liquid will be rendered and thin the sauce. Blend in shrimp and fish then bring to a low boil and cook 3-5 minutes or until firm but not falling apart. Season with salt, pepper and hot sauce. Add green onions and parsley then adjust seasonings if necessary. Serve over steamed white rice and garnish with lemon slices.I’ve never made this one before, but I’m pretty certain it’s going to be as good as it reads.