fish stew

based on recipe by Emeril Lagasse
at least 4 main course servings

1.5 pounds redfish fillets (or other firm white fish such as snapper or grouper), cut into 3-inch pieces and seasoned with:
1 tablespoon Rustic Rub (or other seafood rub that includes paprika, spices, onion, garlic)
Set aside in the refrigerator

Make a roux in a large cast-iron or enameled Dutch oven over medium heat:
0.33 cup vegetable oil
0.33 cup flour
Stir slowly with wire whisk 15-20 minutes, or until roux becomes dark brown

Add:
1 cup chopped celery
1 cup chopped onion
0.5 cup chopped bell pepper
2 mild green chiles (such as Anaheim chiles), sliced lengthwise in half and seeded
Cook for 6-7 minutes, stirring often.

Add:
2 bay leaves
1 tablespoon minced garlic
Cook for about 2 minutes.

Add:
2 cups chopped canned tomatoes
1 cup water or white wine
1 teaspoon Rustic Rub
Reduce heat to medium-low and cook uncovered for about 1 hour (or until a thin oil film appears on the surface).  Stir occasionally.

Increase heat to medium and add:
2 cups chicken broth
1 teaspoon salt
0.25 teaspoon cayenne pepper
Cook for 15 minutes.

Lay the fish in the mixture and cook for 10-15 minutes or until fish flakes easily.
During the last 5 minutes add:
0.25 cup chopped green onions
2 tablespoons chopped parsley

Serve hot over rice.  DELICIOUS!  This is a great dish to serve for a larger group.