Courtbouillon of Redfish
Courtbouillon of Redfish recipe
Yield
4 servingsPrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
red snapper, whole fish
|
|
| ¼ | cup |
butter
or salad oil |
|
| ¼ | cup |
all-purpose flour
ll-purpose |
|
| 2 | cups |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | can |
tomatoes, canned
drained, reserved |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
sliced |
|
| 2 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
marjoram
|
*
|
| ¼ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 2 | cups |
water
hot |
|
| ½ | cup |
white wine
|
*
|
|
rice
hot cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
red snapper, whole fish
|
|
| 59 | ml |
butter
or salad oil |
|
| 59 | ml |
all-purpose flour
ll-purpose |
|
| 473 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
celery
chopped |
|
| 1 | can |
tomatoes, canned
drained, reserved |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
sliced |
|
| 2 | each |
bay leaves
|
*
|
| 1.3 | ml |
marjoram
|
*
|
| 1.3 | ml |
oregano
|
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 5 | ml |
red hot pepper sauce
|
|
| 5 | ml |
worcestershire sauce
|
|
| 473 | ml |
water
hot |
|
| 118 | ml |
white wine
|
*
|
| 1 | x |
rice
hot cooked |
*
|
Directions
Clean fish and remove head and tail; cut across backbone into slices 2 to 3 inches wide.
In Dutch oven, heat butter, then stir in flour until smooth; cook 10 minutes until brown, stirring constantly.
Reduce heat; stir in onion, bell pepper and celery.
Cook vegetables until soft, stirring often.
Add tomatoes and cook 5 minutes, then stir in herbs and seasonings.
Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5 minutes.
Add fish slices and adjust seasonings; cover and simmer 30 minutes.
Transfer fish slices to platter and remove bones; return fish to courtboullion.
Add wine; cover, bring to a boil, then serve immediately in soup plates with hot rice.
