first class redfish courtbouillon vest

redfish courtbouillon

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Holidays

REDFISH COURTBOUILLON

"This is a classic Cajun dish - a rich and spicy fish stew that's served over rice. Courtbouillon is pronounced "coo-bee-on" here in south Louisiana."

Ingredients

  • 6lbs redfish fillets
  • 4tablespoons butter
  • 4tablespoons flour
  • 1 1⁄2cups onions, chopped
  • 2green onions, chopped
  • 1⁄2bell pepper, chopped
  • 3cloves garlic, chopped
  • 1(14 ounce) can tomato sauce
  • 3tablespoons chopped parsley
  • 2bay leaves
  • 1⁄4teaspoon thyme
  • 2teaspoons salt
  • 1⁄4teaspoon pepper
  • 3 -4cups hot water

Direction

  1. Cut the fillet in 2" cross sections and set aside.
  2. Melt butter in dutch oven, then add flour and stir until brown.
  3. Add vegetables and saute until soft.
  4. Add tomato sauce and cook for 15 minutes.
  5. Add parsley, bay leaves, thyme and gradually stir in hot water.
  6. Cover and cook for 30 minutes.
  7. Drop fish in and cook another 30 minutes.
  8. Serve over hot rice.