Courtbouillon of redfish

Yield: 6 Servings

Measure Ingredient
1 \N Redfish or red snapper(6lb)
¼ cup Butter or salad oil
¼ cup Flour,all-purpose
2 cups Onion,chopped
½ cup Green bell pepper,chopped
½ cup Celery,chopped
1 can Tomatoes,drained/reserved
2 tablespoons Parsley,chopped
2 \N Garlic cloves,sliced
2 \N Bay leaves
¼ teaspoon Marjoram
¼ teaspoon Oregano
¼ teaspoon Basil
¼ teaspoon Thyme
1 teaspoon Hot pepper sauce
1 teaspoon Worcestershire sauce
2 cups Water,hot
½ cup White wine
\N \N Hot cooked rice

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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