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Courtbouillon Of Redfish

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 redfish or red snapper -- (6lb)

    2. 1/4 cup butter or salad oil

    3. 1/4 cup flour -- all-purpose

    4. 2 cups onion -- chopped

    5. 1/2 cup green bell pepper -- chopped

    6. 1/2 cup celery -- chopped

    7. 1 can tomatoes -- drained/reserved

    8. 2 tablespoons parsley -- chopped

    9. 2 garlic cloves -- sliced

    10. 2 bay leaves

    11. 1/4 teaspoon marjoram

    12. 1/4 teaspoon oregano

    13. 1/4 teaspoon basil

    14. 1/4 teaspoon thyme

    15. 1 teaspoon hot pepper sauce

    16. 1 teaspoon Worcestershire sauce

    17. 2 cups water -- hot

    18. 1/2 cup white wine hot cooked rice

    Instructions Jump to Ingredients ↑

    1. Preparation : 1. Clean fish and remove head and tail; cut across backbone into slices 2 to 3 inches wide.

    2. In Dutch oven, heat butter, then stir in flour until smooth; cook 10 minutes until brown, stirring constantly.

    3. Reduce heat; stir in onion, bell pepper and celery.

    4. Cook vegetables until soft, stirring often.

    5. Add tomatoes and cook 5 minutes, then stir in herbs and seasonings.

    6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5 minutes.

    7. Add fish slices and adjust seasonings; cover and simmer 30 minutes.

    8. Transfer fish slices to platter and remove bones; return fish to "courtbouillon." 9. Add wine; cover, bring to a boil, then serve immediately in soup plates with hot rice.

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