Redfish courtbouillon cajun style

6 servings

Ingredients

QuantityIngredient
½cupVegetable oil
¾cupFlour
2cupsOnion; chop coarse
1cupGreen pepper; chop
½cupCelery; chop
2tablespoonsGarlic; minced
28ouncesCan Rotel tomatoes w/chiles
12ouncesCan tomato paste
1tablespoonSugar
1teaspoonSalt
1teaspoonBlack pepper
1teaspoonCayenne pepper
1tablespoonTabasco
1tablespoonLemon juice
1Bay leaf
3cupsSeafood stock
12ouncesBottle beer
1cupGreen onions; sliced
½cupFresh parsley; chopped
3poundsRedfish filets
Hot cooked rice

Directions

BILLS20086

In a large, heavy kettle over medium-high heat, heat oil until hot.

Add flour and cook, stirring constantly until roux is medium-dark.

Add veggies and cook until wilted and clear. Add tomatoes, tomato paste, sugar, salt, peppers, lemon juice and bay leaf; stir well.

Slowly add seafood stock and beer and bring to a boil, stirring ocassionally. Reduce heat and simmer for 1 to 2 hours, stirring frequently. Add green onions, parsley and fish. Cook over low heat until fish is done, for about 10 to 15 minutes. Do not overcook fish.

serve over rice. Source: Chef Michael Richard of Cafe Vermilionville, Lafayette, LA. In Cajun land, this is pronounced Coo-bee-yon.