Redfish Courtbouillon I (koo’-be-yon) PDF Print E-mail
User Rating: / 0
PoorBest 
Written by   
Thursday, 23 June 2011 00:07

Frances 5-6# red fish (or any firm white meat fish) filets Italian dressing 1 cup vegetable oil 1 cup flour Frances 1 small can tomato paste 1 onion-chopped 1 bell pepper-chopped 6 ribs celery-chopped 5 pods pressed...

 

  • 5-6# red fish (or any firm white meat fish) filets
  • Italian dressing
  • 1 cup vegetable oil
  • 1 cup flour Frances
  • 1 small can tomato paste
  • 1 onion-chopped
  • 1 bell pepper-chopped
  • 6 ribs celery-chopped
  • 5 pods pressed garlic
  • 2 cans stewed tomatoes (Cajun or Italian style)
  • 1 cup white wine
  • 1 ½ cups water (or seafood stock if you can find it)
  • 1 can cream of mushroom soup (optional)
  • ½ TBS ground red pepper
  • 1 bay leaf
  • 1 ¾ TBS sugar
  • ¾ TBS salt
  • 1 tsp thyme
  • 1 tsp basil
  • ¼ cup chopped green onions
  1. Marinate fish filets in Italian Dressing and refrigerate overnight; turn occasionally
  2. Prepare a medium dark roux with oil and flour into Dutch oven, stirring constantly; roux should take approximately 35 minutes and be a milk chocolate color
  3. Add tomato paste and cook until entire mixture shows only a hint of red-about 15 minutes
  4. Add onion, bell pepper, and celery to roux and continue stirring until vegetable cook thoroughly-about 15 minutes
  5. Add stewed tomatoes and garlic to mixture and continue cooking additional 20 minutes
  6. Slowly add water (or stock) and incorporate sugar, wine, mushroom soup (optional) and seasonings
  7. Once mixture reaches bubbling point, reduce heat, cover and cook for 1-3 hours, stirring occasionally; scrape bottom of pan at each stirring to prevent sticking
  8. About 30 minutes before serving, add fish pieces and green onions

Serves 8

Serve the courtboullion over hot, steamed rice

 

Last Updated on Wednesday, 06 July 2011 03:24