Redfish Courtbouillon Cajun Style

* Exported from MasterCook II *

Redfish Courtbouillon Cajun Style

Recipe By :=20
Serving Size : 6 Preparation Time :0:00
Categories : Gumbos & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Vegetable oil
1 Teaspoon Cayenne pepper
3/4 Cup Flour
1 Tablespoon Tabasco=AE Sauce
2 Cups Onion -- chop coarse
1 Tablespoon Lemon juice
1 Cup Green pepper -- chop
1 Bay leaf
1/2 C Celery -- chop
3 C Seafood stock
2 Tbsp Garlic -- minced
12 Oz Bottle beer
1 Cn Rotel=AEtomatoes W/Green Chiles
1 C Green onions -- sliced
12 Oz Can tomato paste
1/2 C Fresh parsley -- chopped
1 Tbsp Sugar
3 Lb Redfish filets
1 Tsp Salt
1 Tsp Black pepper

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.

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NOTES : Serve over hot cooked rice.