Redfish courtbouillon cajun style
6 servings
Ingredients
| Quantity | 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 | Bay leaf | |
| 3 | cups | Seafood stock |
| 12 | ounces | Bottle beer |
| 1 | cup | Green onions; sliced |
| ½ | cup | Fresh parsley; chopped |
| 3 | pounds | Redfish 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.