Redfish Courtbouillon Cajun Style

Course : Fish
Source:
Serves: 6
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Ingredients:

1/2 cup vegetable oil
3/4 cup flour
2 cups onion -- chop coarse
1 cup green pepper -- chop
1/2 cup celery -- chop
2 tablespoons garlic -- minced
28 ounces rotel tomatoes w/chiles
12 ounces tomato paste
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon Tabasco
1 tablespoon lemon juice
1 piece bay leaf
3 cups seafood stock
12 ounces beer
1 cup green onions -- sliced
1/2 cup fresh parsley -- chopped
3 pounds redfish filets
3 Cup hot cooked rice
 

Preparation / Directions:

In a large, heavy kettle over medium-high heat, heat oil until hot. Add flour and cook, stirring constantly until roux is medium-dark. Add veggies and cook until wilted and clear. Add tomatoes, tomato paste, sugar, salt, peppers, lemon juice and bay leaf; stir well. Slowly add seafood stock and beer and bring to a boil, stirring occasionally. Reduce heat and simmer for 1 to 2 hours, stirring frequently. Add green onions, parsley and fish. Cook over low heat until fish is done, for about 10 to 15 minutes. Do not overcook fish. Serve over rice. In Cajun land, this is pronounced Coo-bee-yon. NOTE-My mother-in-law used to add a touch of Creole mustard to her sauce. It gave it a good tangy flavor. Also she would put the filets in a baking dish, pour the sauce over and bake in the oven, so the fish would not fall apart. Contrary to what Chef Richard says, this dish is customarily served with mashed potatoes in my neck of the woods.


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