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Redfish Courtbouillion Recipe

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This recipe for Redfish Courtbouillion, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Hebert - Technology
Added: Wednesday, January 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. Redfish fillets
1/2 c. flour
1 bunch green onions
1/3 c. vegetable oil
1 large onion
1 large bell pepper
5 cloves of fresh garlic, finely chopped
3 stalks celery
2 lemon slices
1/4 c. fresh chopped parsley
3 bay leaves
1 can chopped tomatoes, with green chili peppers
liquid crab boil
Soy Sauce
1 (8 oz.) can of tomato sauce
Worcestershire sauce
Louisiana Cajun Seasoning
2 c. shrimp stock or fish stock (not necessary, but better with it. Use water if stock is not available)

Directions:
Directions:
The day before you are ready to enjoy this dish, cut Redfish fillets into 1/2-inch squares. Place fish in a glass bowl with the chopped garlic, 1/4 cup chopped onion, 1/4 cup chopped green onion, and (as much as you dare) seasoning. Shake even amounts of Soy Sauce and Worcestershire Sauce in to wet the fish. Stir well, cover, and place into refrigerator to marinate overnight.

Make a “roux” with the flour and oil. Add chopped onions, bell pepper, and celery to the roux and stir until the vegetables wilt. Add shrimp stock, parsley, tomato sauce, tomatoes with chilies, bay leaves and 8 drops liquid crab boil. Let simmer for 1 hour. Season to taste. Add fish, and bring to a boil. Cut heat back, add lemon slices, and let simmer for 1/2 hour. Add remaining chopped green onions 5 minutes before completion.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Delicious served over white rice with a side dish of potato salad. If you occasionally enjoy a nice cold beer, this would also go along with it.

 

 

 

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