Redfish courtbouillon cajun style

Yield: 6 servings

Measure Ingredient
½ cup Vegetable oil
¾ cup Flour
2 cups Onion; chop coarse
1 cup Green pepper; chop
½ cup Celery; chop
2 tablespoons Garlic; minced
28 ounces Can Rotel tomatoes w/chiles
12 ounces Can tomato paste
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Cayenne pepper
1 tablespoon Tabasco
1 tablespoon Lemon juice
1 \N Bay leaf
3 cups Seafood stock
12 ounces Bottle beer
1 cup Green onions; sliced
½ cup Fresh parsley; chopped
3 pounds Redfish filets
\N \N Hot cooked rice


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.

Similar recipes