Redfish Courtbouillon
2004-11-19- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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Once you have tasted this dish, you’ll prepare it over and over. Editor’s Note: Courtbouillon compliments the taste of almost any fish.
Ingredients
- 1 six pound fish
- 1/2 cup salad oil
- 1/4 cup flour
- 2 large onions sliced
- 21/2 cup canned tomatoes
- 2 chopped bay leaves
- 1/4 tsp allspice
- 4 green peppers chopped
- 4 scallions green onion chopped
- 1 clove garlic minced
- 1 glass of Claret wine
- 1 cup water
- 2 thin slices lemon
- 1 tsp parsley
- 1 tsp port wine
Directions
Step 1
Slice red fish across the backbone in slices 3 inches wide. Make a roux with the salad oil and flour; add the onions and brown. Add tomatoes; cook 5 minutes. Add the remaining ingredients with the exception of the wine and fish; cook for 30 minutes. Add the
Step 2
sliced fish and simmer for 20 minutes. Add wine, allowing mixture to again come to a boil and serve!! In Cajun country, potato salad goes well with most dishes; serve the Courtbouillon over rice.
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