-
1
To make the Creole Sauce: in a medium, heavy pot, heat the bacon grease over medium heat.
-
2
Add the flour and stirring constantly with a heavy wooden spoon, cook until a light brown roux forms, about 6 minutes.
-
3
Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
-
4
Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
-
5
Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
-
6
Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire, and hot sauce, and cook, stirring, for 2 minutes.
-
7
Add the stock and bring to a boil.
-
8
Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by 25 percent in volume, 20 to 25 minutes, stirring occasionally.
-
9
Add the fish to the Creole sauce and cook until firm and cooked through, 5 to 6 minutes.
-
10
Add the shrimp and parsley, and cook, stirring occasionally, until the shrimp are just cooked through and pink, about 3 minutes.
-
11
Remove from the heat and discard the bay leaves.
-
12
Adjust the seasoning, to taste.
-
13
Mound the rice in the center of 6 large, shallow bowls.
-
14
Top with a fish fillet and spoon the Shrimp Creole over the fish.
-
15
Garnish with green onions and serve immediately.
