Court Bouillon Of Redfish
- 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.
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