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1
Heat the 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat.
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2
Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes.
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3
Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute.
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4
Add the garlic and bay leaves, and cook, stirring, for 30 seconds.
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5
Place the tomato paste in a small bowl and whisk in the sherry to blend.
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6
Add to the pot, and cook, stirring, for 30 seconds.
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7
Add the stock, whisking to blend.
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8
Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes.
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9
Reduce the heat to low then whisk in the butter, bit by bit, until incorporated.
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10
Remove from the heat, taste, and adjust seasoning, if necessary.
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11
Preheat a grill to medium.
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12
To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence.
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13
Grill the fish, basting occasionally with additional olive oil for about 8 minutes.
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14
Turn the fish and grill briefly on the second side.
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15
Return the court bouillon to the heat, add the fish, and simmer until just cooked through, about 3 to 4 minutes longer.
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16
To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court bouillon equally among them.
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17
Serve immediately, garnished with parsley or green onion.
