Pompano Court Bouillon from Louisiana Culinary Institute


2 oz butter
2 celery stalks
1 green bell pepper
1 red bell pepper
1 Tbsp thyme
1/2 Tbsp oregano
1 and 1/2 Tbsp garlic
1 T red pepper flakes
4 oz flour
1/2 cup sherry
2 oz tomato paste
1/2 cup white wine
4 ea roma tomatoes
1/2 gal fish stock
Salt and white pepper to taste
Popcorn rice
4 Pompano Filets


Melt butter in large pot. Sweat out vegetables until tender. Add thyme, oregano, garlic, red pepper flakes. Add flour and stir around to thicken. Mix tomato paste and sherry together and add to vegetables. Add crushed romas and fish stock. Bring to boil and reduce heat to simmer. Simmer for 25 min. Poach pompano filets in the sauce and serve fish and sauce over rice.