Redfish courtbouillon tee coon

Yield: 1 Servings

Measure Ingredient
5 pounds Redfish, chunks
½ pint Salad oil
5 tablespoons Flour
4 \N Onions, large, chop
12 ounces Whole tomatoes, can
8 ounces Tomato paste
1¼ gallon Water, cold
1 \N Celery stalk, chop
3 \N Garlic cloves, chop
¼ teaspoon Thyme
¼ teaspoon Basil
2 \N Allspice, ground, dash
3 \N Cloves, ground, dash
2 teaspoons Red cayenne pepper
3 tablespoons Salt
3 teaspoons Pepper, black

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

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