Courtbouillon of redfish

6 Servings

Ingredients

QuantityIngredient
1Redfish or red snapper(6lb)
¼cupButter or salad oil
¼cupFlour,all-purpose
2cupsOnion,chopped
½cupGreen bell pepper,chopped
½cupCelery,chopped
1canTomatoes,drained/reserved
2tablespoonsParsley,chopped
2Garlic cloves,sliced
2Bay leaves
¼teaspoonMarjoram
¼teaspoonOregano
¼teaspoonBasil
¼teaspoonThyme
1teaspoonHot pepper sauce
1teaspoonWorcestershire sauce
2cupsWater,hot
½cupWhite wine
Hot cooked rice

Directions

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.