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Fish Brown Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FISH BROWN SAUCE
 Categories: Cajun, Sauces, Fish
      Yield: 6 Servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      1    Whole bay leaf
    1/2 ts Salt
    1/2 ts Garlic powder
    1/4 ts White pepper
    1/4 ts Dried oregano leaves
    1/4 ts Dried thyme leaves
    1/8 ts Ground cayenne pepper

MMMMM----------------------MAIN INGREDIENTS---------------------------
      2 tb Vegetable oil
      3 tb All-purpose flour
    1/4 c  Finely chopped onions
      4 ts Canned tomatoe sauce
      1 ts Worcestershire sauce
      2 c  Hot basic seafood stock
      2 tb Burgundy wine
      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"
 
MMMMM

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