Court Bouillon Of Redfish

Oxmoor House
10 to 12 servings


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1/2 cup vegetable oil
1 cup all-purpose flour
3 medium-size green peppers, chopped
2 large onions, chopped
3 stalks celery, chopped
2 cloves garlic, minced
3 (14-ounce) cans tomatoes, undrained
1 cup fish stock (page 132) or water
2 bay leaves, crushed
1 clove garlic, minced
1 tablespoon chopped fresh parsley
2 teaspoons salt
1/4 teaspoon red pepper
1/4 teaspoon ground allspice
2 thin slices lemon
4 pounds redfish fillets, cut into bite-size pieces
Hot cooked rice
Chopped green onion
Lemon wedges


Combine oil and flour in a large stock pot; cook over medium heat 30 minutes or until roux is the color of a copper penny, stirring frequently.

Stir in green pepper, onion, celery, and garlic; cook, stirring frequently, 15 minutes or until vegetables are tender. Add tomatoes; cook, uncovered, over low heat 1 hour or until oil begins to separate around edge of stock pot; stir occasionally.

Stir in next 8 ingredients; cook, uncovered, 30 minutes, stirring occasionally. Add fish, and cook 20 minutes or until fish flakes easily when tested with a fork.

Serve over hot cooked rice in individual serving bowls. Garnish with chopped green onion and lemon wedges.

Created date

February 2010