Broiled Sole With Shrimp Creole Sauce

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Coastal Living


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1/2 cup olive oil, divided

2 cups diced onion

1 1/2 cups diced celery

1 1/2 cups sliced green onions (about 1 bunch)

1 1/2 cups diced green bell pepper

2 tablespoons minced garlic

1 teaspoon salt

3/4 teaspoon ground red pepper

1/2 teaspoon freshly ground black pepper

1/2 teaspoon fennel seeds

1 1/2 teaspoons dried basil

1 teaspoon dried thyme

1 teaspoon hot sauce

2 bay leaves

1/2 cup chicken broth

2 (14.5-ounce) cans diced tomatoes, undrained

2 tablespoons tomato paste

1 pound small shrimp, peeled and deveined

6 (6-ounce) sole or flounder fillets

1 tablespoon seafood seasoning

1/4 cup dry white wine (optional)

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