Traditional Creole Cajun Court-Bouillon with Fish

Place a large pot over a medium heat. Make a roux from 3/4 cup of vegetable oil and 1 cup of flour, stirring constantly until medium brown. Don't cook too fast or it will burn.
Add onions, celery, and capsicum. Sauté for 3-5 minutes or until vegetables are wilted. Add garlic and sauté a few minutes more.
Turn heat to low and add tomatoes and tomato paste to the vegetable mixture and saute for 5 minutes, stirring frequently.
Add the stock, Worcestershire sauce, sriracha sauce, basil and thyme.
Place a lid on the pot and simmer for 4-5 minutes.
If necessary add more stock, a little at a time, to keep it from getting too thick.
Preheat oven to 180°C.
Season sauce to taste with salt, black pepper and cayenne pepper. Then add parsley and simmer for 5 minutes.
Bring the sauce up to boil, add the fish fillets, pushing them down into the sauce, being careful not to break the fish. Cover with the lid, and place in the oven for 10-15 minutes.
Remove from the oven and garnish with coriander. Serve with slices of crusty bread.

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