Court Bouillon Of Redfish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1/2 cup vegetable oil |
1 cup all-purpose flour |
3 medium-size green peppers, chopped |
2 large onions, chopped |
3 stalks celery, chopped |
2 cloves garlic, minced |
3 (14-ounce) cans tomatoes, undrained |
1 cup fish stock (page 132) or water |
2 bay leaves, crushed |
1 clove garlic, minced |
1 tablespoon chopped fresh parsley |
2 teaspoons salt |
1/4 teaspoon red pepper |
1/4 teaspoon ground allspice |
2 thin slices lemon |
4 pounds redfish fillets, cut into bite-size pieces |
hot cooked rice |
chopped green onion |
lemon wedges |
Directions:
1. Combine oil and flour in a large stock pot; cook over medium heat 30 minutes or until roux is the color of a copper penny, stirring frequently.
2. Stir in green pepper, onion, celery, and garlic; cook, stirring frequently, 15 minutes or until vegetables are tender. Add tomatoes; cook, uncovered, over low heat 1 hour or until oil begins to separate around edge of stock pot; stir occasionally.
3. Stir in next 8 ingredients; cook, uncovered, 30 minutes, stirring occasionally. Add fish, and cook 20 minutes or until fish flakes easily when tested with a fork.
4. Serve over hot cooked rice in individual serving bowls. Garnish with chopped green onion and lemon wedges.
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