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Courtbouillon of Redfish Recipe
Serves 6
Ingredients: 1 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 tbsp parsley, chopped
2 garlic cloves, sliced
2 bay leaves
1/4 tsp marjoram
1/4 tsp oregano
1/4 tsp basil
1/4 tsp thyme
1 tsp hot pepper sauce
1 tsp Worcestershire sauce
2 cups water, hot
1/2 cup white wine
Hot cooked rice
Instructions: 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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