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.