This is a rich, bolstered broth to poach and serve seafood in. A gentle poach. With no actual measurements I am going to offer it in the short-hand style of my kitchen recipe books, chronological order:
dark roux
onions, peppers, celery, & garlic
tomato, bay leaf, allspice, cayenne, fish fumet, thyme
mushrooms, olive oil, red wine, salt
Four “sets” to the recipe, meaning it’s cooked in four stages and you allow time to pass between each stage. The proportions should come easily enough to you. When this is completed let simmer 30 minutes or so to bring all the flavors together as one. Poach some boudin blanc, fish, shrimp, & salt cured pork in this and serve it all with some basmati rice or home-made pasta. Finish with lemon zest and parsley.
