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REDFISH COURTBOUILLON

Category
Seafood
Cuisine
Creole
Source
Dale Curry
URL - Link
http://www.myneworleans.com/New-Orleans-Magazine/May-2009/Back-to-the-classics/
Number of Servings
Serves 4-6
Ingredients
1 1/2 pounds fillets of firm-fleshed fish such as redfish or black drum or red snapper 3 tablespoons butter 3 tablespoons flour 1 large onion, chopped 1 bell pepper, chopped 1 stalk celery, chopped 3 green onions, chopped 3 cloves garlic, crushed 1 1-pound, 12-ounce can crushed tomatoes 1 10-ounce can Rotel tomatoes 2 bay leaves 1 tablespoon sugar 1 teaspoon thyme leaves Salt and cayenne pepper to taste 1/2 cup red wine 1 tablespoon Worcestershire Juice of 1/2 lemon 2 tablespoons chopped parsley
Directions
Cut fish into 2-inch chunks and set aside in the refrigerator. In a large, heavy pot, make a roux with butter and flour. When roux is light to medium brown, add onion, bell pepper, celery and green onions and sauté until soft. Add garlic and sauté another minute. Add remaining ingredients except parsley and cook for 15 minutes. Add fish and cook 10 minutes more. When done, stir in parsley. Serve over white, fluffy rice. Note: When in season, six large, red-ripe Creole tomatoes can be used instead of canned.
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