- 2 ½ lb. Fish Fillets, such as trout, triggerfish, grouper, snapper or farm-raised catfish*
- 4 tsp. Salt
- ¾ tsp. Cayenne
- 3 cups Chopped Onion
- 2 cups Chopped Bell Pepper
- 1 cup Chopped Celery
- ¼ lb. (1 stick) Butter
- 4 cups Chopped, Peeled and Seeded fresh tomatoes, or 4 cups chopped can tomatoes
- 6 Bay leaves
- 1 lb. Medium Shrimp, Peeled & Deveined
- ½ cup Dry Wine
- ¼ cup Chopped Parsley
Season the fish with the 2 tsp. of Salt and1/4 tsp. of cayenne. Combine the onions, bell peppers, celery & garlic in a bowl & season with the remaining 2 tsp. salt & remaining ½ tsp. cayenne. Melt butter in large cast-iron or enameled cast iron Dutch oven over medium heat. Place 1/3 of mixed vegetables on top of butter, stirring to coat with butter. Spread the Vegetables evenly on the bottom of the pot. Place 1/3 of tomatoes and 2 bay leaves on vegetables. Place 1/3 of fish on top of vegetables & tomato mixture. Layer the vegetable, tomatoes, bay leaves and fish 2 more times. Scatter the shrimp on top. Add the wine down the side of the pot. Cover & reduce the heat to medium-low. Cook for one hour without removing the lid. Remove the bay leaves.
Serve in large soup bowls & garnish with parsley. Drizzle 1 tablespoon of Rouille in each bowl.