Redfish courtbouillon cajun style
Yield: 6 Servings MMM
Ingredients:
- 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
Instructions:
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.
