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["Cut the fish into 2-inch pieces.", "Season with 1 tablespoon of the Essence and set aside.", "In a large, heavy stockpot, heat the oil over medium-high heat.", "Add the flour and stir constantly with a heavy wooden spoon until it becomes a dark roux the color of chocolate, about 15 to 20 minutes.", "Add the celery, onions and bell peppers, and cook, stirring, until the vegetables are wilted, 6 minutes.", "Add the bay leaves and garlic, and cook for 2 minutes.", "Add the tomatoes, wine, stock, salt and cayenne, and stir well.", "Bring to a boil and reduce heat to medium-low.", "Simmer uncovered, stirring occasionally, until thickened, about 30 minutes.", "Add the fish and cook until it flakes with a fork, about 10 to 15 minutes.", "Stir in the green onions and parsley during the last 5 minutes of cooking time.", "Remove the bay leaves and serve hot in soup bowls ladled over rice.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
