How To make Courtbouillon Of Redfish
***** NONE *****
1 Redfish or red snapper(6lb)
1/4 c Butter or salad oil
1/4 c Flour,all-purpose
2 c Onion,chopped
1/2 c Green bell pepper,chopped
1/2 c Celery,chopped
1 cn Tomatoes,drained/reserved
2 tb Parsley,chopped
2 Garlic cloves,sliced
2 Bay leaves
1/4 ts Marjoram
1/4 ts Oregano
1/4 ts Basil
1/4 ts Thyme
1 ts Hot pepper sauce
1 ts Worcestershire sauce
2 c Water,hot
1/2 c White wine
Hot cooked rice 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.
How To make Courtbouillon Of Redfish's Videos
Redfish and Shrimp Court Bouillon #food #seafood #cajun
Redfish Courtboullion Recipe | Chef Justin Devillier | La Petite Grocery Restaurant | STAUB
Redfish Courtboullion
Justin Devillier
La Petite Grocery
New Orleans, LA
Prep Time: 30 minutes
Cook Time: 1 hour
Skill Level: Easy
Serves 4-6
Ingredients
1 stick unsalted butter (4 oz)
½ cup all- purpose flour (4 oz)
1 ½ cups onion, finely diced (1 medium onion, 8 oz)
2/3 cup red bell pepper, finely diced (1 medium pepper, 4 oz)
2/3 cup celery, finely diced (4 oz)
2 cloves garlic, minced
6 cups fish stock
2 oz sun-dried tomato, finely diced (just under one cup, loosely packed)
1 28oz can diced tomatoes plus juice
1 cup green onion, finely sliced (4 oz)
Salt
Black pepper
2 lbs skinless redfish fillets (or other firm white fleshed fish)
3 cups cooked long grain white rice, to serve
Instructions
Melt the butter over a medium-low heat in a large cocotte, allowing the water to evaporate. It is ready when the butter becomes translucent and oily looking.
Whisk in the flour. Next stir constantly with a wooden spoon for around 6-8 minutes to make a deep brown roux with a color slightly darker than peanut butter, being careful not to scorch the bottom of the pan.
Add the onions and cook, stirring, for around 5 minutes, until softened.
Add the bell pepper, celery and garlic and cook for a further 2 minutes.
Whisk in the fish stock thoroughly, making sure there are no lumps of roux left.
Add the sun-dried tomatoes, canned tomatoes and half the green onion. Season to taste with salt and black pepper.
Simmer for 20-30 min, stirring occasionally.
Gently place the fish in the sauce and simmer for about 10 minutes or until cooked through.
Serve immediately over rice, garnished with the rest of the green onion.
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How to make Louisiana Catfish and Shrimp Courtbouillon
New Orleans native Charlie Andrews demonstrates on how to make Louisiana Catfish and Shrimp Court bouillon. Louisiana Court-bouillon is a rich thick fish stew that is prepared with a roux. For this recipe I've added my own additions and touch to the dish like Shrimp and white wine for more flavor. This recipe serves 8 to 10 people, and it is delicious. Hope you all will give this classic Louisiana fall/winter dish a try.
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Chef Paul Prudhomme's Seasonings
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