Redfish Courtbouillon Cajun Style

* Exported from MasterCook *

REDFISH COURTBOUILLON CAJUN STYLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Fish
Cajun

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BILLS20086-----
1/2 c Vegetable oil
3/4 c Flour
2 c Onion -- chop coarse
1 c Green pepper -- chop
1/2 c Celery -- chop
2 tb Garlic -- minced
28 oz Can Rotel tomatoes w/chiles
12 oz Can tomato paste
1 tb Sugar
1 t Salt
1 t Black pepper
1 t Cayenne pepper
1 tb Tabasco
1 tb Lemon juice
1 Bay leaf
3 c Seafood stock
12 oz Bottle beer
1 c Green onions -- sliced
1/2 c Fresh parsley -- chopped
3 lb Redfish filets
Hot cooked rice

In a large, heavy kettle over medium-high heat, heat
oil until hot. Add flour and cook, stirring constantly
until roux is medium-dark. Add veggies and cook until
wilted and clear. Add tomatoes, tomato paste, sugar,
salt, peppers, lemon juice and bay leaf; stir well.
Slowly add seafood stock and beer and bring to a boil,
stirring ocassionally. Reduce heat and simmer for 1 to
2 hours, stirring frequently. Add green onions,
parsley and fish. Cook over low heat until fish is
done, for about 10 to 15 minutes. Do not overcook
fish. serve over rice. Source: Chef Michael Richard of
Cafe Vermilionville, Lafayette, LA. In Cajun land,
this is pronounced Coo-bee-yon. NOTE-My mother-in-law
used to add a touch of Creole mustard to her sauce. It
gave it a good tangy flavor. Also she would put the
filets in a baking dish, pour the sauce over and bake
in the oven, so the fish would not fall apart.
Contrary to what Chef Richard says, this dish is
customarily served with mashed potatoes in my neck of
the woods.



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