Courtbouillon Of Redfish

Course : Cajun
Serves: 6
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Ingredients:

1 fillets redfish or red snapper -- (6lb)
1/4 cup butter or salad oil
1/4 cup flour -- all-purpose
2 cups onion -- chopped
1/2 cup green bell pepper -- chopped
1/2 cup celery -- chopped
1 can tomatoes -- drained/reserved
2 tablespoons parsley -- chopped
2 cloves garlic -- sliced
2 pieces bay leaves
1/4 teaspoon marjoram
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 cups water -- hot
1/2 cup white wine
3 cups hot cooked rice
 

Preparation / Directions:

1. Clean fish and remove head and tail; cut across backbone into slices 2 to 3 inches wide. 2. In Dutch oven, heat butter, then stir in flour until smooth; cook 10 minutes until brown, stirring constantly. 3. Reduce heat; stir in onion, bell pepper and celery. 4. Cook vegetables until soft, stirring often. 5. Add tomatoes and cook 5 minutes, then stir in herbs and seasonings. 6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5 minutes. 7. Add fish slices and adjust seasonings; cover and simmer 30 minutes. 8. Transfer fish slices to platter and remove bones; return fish to "courtbouillon." 9. Add wine; cover, bring to a boil, then serve immediately in soup plates with hot rice.


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