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Redfish Courtbouillon

Here is a Cajun recipe favorite of mine. If you have some spare redfish fillets or catfish fillets, use them up in this recipe.

Recipe by: Janna Ralston

Redfish Courtbouillon ( Serves about six)

Ingredients:

1. 2 to 2 1/2 pounds Redfish fillets, cut into chunks (about 2 to 3 inches wide)
2. 1/4 cup flour
3. 1/4 cup butter (I mixed 1/8 butter and 1/8 olive oil)
4. 2 tsp green onions chopped
5. 2 large onion finely chopped (about 2 cup)
6. 1/2 cup celery, chopped
7. 1 large can tomatoes - drained reserving the liquid
8. 1 large green bell pepper, chopped
9. 2 clove minced garlic
10. 2 bay leaves
11. 1/4 tsp marjoram
12. 1/4 tsp oregano
13. 1/4 tsp basil salt and pepper to taste
14. 1/4 tsp thyme
15. 1 tsp hot pepper sauce (Crystal works really well)
16. 1 tsp Worcestershire sauce
17. 2 cups water or chicken broth (hot)
18. Hot cooked rice

Instructions:

1. Cut fillet's into chunks about 2 to 3 inches wide.
2. In a heavy pot on med to low, heat butter, then stir in flour until smooth
3. Cook 10 minutes until golden brown, stirring constantly.
4. Reduce heat and stir in onion, bell pepper and celery.
5. Cook vegetables until soft, stirring often.
6. Add tomatoes and cook 5 minutes, then stir in herbs and seasonings.
7. Slowly stir in 1 cup reserved tomato liquid and the water
7. Simmer 5 minutes.
8. Add fish slices and adjust seasonings
9. Cover and simmer about 30 minutes or until fish are cooked.
10. Serve over hot rice in a bowl with hot buttered French bread and salad. Yum!