"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Red Fish Courtbouillion Recipe

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This recipe for Red Fish Courtbouillion, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee English
Added: Sunday, August 5, 2007


4 fish filets appx 1 1/2 lbs (red fish or any flakey white fish)
2 T chopped onion
1 can tomatoes pureed
1 clove garlic pressed
1/4 tsp onion salt
1/4 tsp garlic salt
1/4 tsp cayenne pepper
1/4 tsp ground allspice
1 tsp kitchen bouquet
1 banana pepper
1 to 2 T white wine
1 can chicken broth
Roux:1 T plain flour
& 1 T cooking oil

Make a roux by combining 1 T flour & 1 T cooking oil. Stir and cook in an iron skillet over medium heat until light brown in color. Stir constantly to avoid burning. Combine tomatoes, banana pepper, garlic, cayenne pepper and allspice in food processor and puree. Add to skillet along with kitchen bouquet, garlic salt & onion salt. Add water to skillet until half full, then bring to a full boil and then simmer for 25 minutes. Add fish filets and simmer for 20 minutes. Serve over rice with salt & pepper to taste.




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