Free Recipe Redfish Courtbouillon Cajun Style
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Redfish Courtbouillon Cajun Style Recipe
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 ts Salt
1 ts Black pepper
1 ts 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
Redfish Courtbouillon Cajun Style Preparation
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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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