Redfish courtbouillon tee coon
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Redfish, chunks |
| ½ | pint | Salad oil |
| 5 | tablespoons | Flour |
| 4 | Onions, large, chop | |
| 12 | ounces | Whole tomatoes, can |
| 8 | ounces | Tomato paste |
| 1¼ | gallon | Water, cold |
| 1 | Celery stalk, chop | |
| 3 | Garlic cloves, chop | |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Basil |
| 2 | Allspice, ground, dash | |
| 3 | Cloves, ground, dash | |
| 2 | teaspoons | Red cayenne pepper |
| 3 | tablespoons | Salt |
| 3 | teaspoons | Pepper, black |
Directions
Heat salad oil, stir in flour to make a roux. When roux is golden, add onions and cook for 10 more minutes. Add whole tomatoes, cooking until pulp. Add tomato paste, 5 quarts cold water and boil for 15 minutes.
Now add fish, celery, garlic and seasonings. Simmer ¾ hour, then add seasonings listed in Comment(s), simmering for 2 hours more. Serve with chopped shallots and fresh parsley in soup bowls over rice. For firmer fish or for fishes with more delicate flesh, add ¾ hr before serving. Suggestions: ADDNL SEASONINGS: 3 bell peppers, thin-sliced, 1 (4 oz) can mushrooms, 4 oz dry sherry. Also for: Many other fish will serve. Recipe date: 12/11/87