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Court Bouillon Of Redfish

Yield 10 to 12 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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

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