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Redfish Courtbouilon Recipe

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This recipe for Redfish Courtbouilon, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andre' Roques
Added: Friday, August 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup All Purpose Flour
1 Cup Margarine
1 Yellow Onion chopped
4 Cloves Garlic quartered
1 Bunch Green Onions chopped
1 Bell Pepper chopped
1 6 oz Can Tomato Paste
1 8 oz Can Tomato Sauce
1 Tsp Salt
2 Tsp Tony Chachere’s Creole Seasoning
1 Tsp Black Pepper
2 Tsp Worcestershire Sauce
8 Cups Water
½ Lemon Sliced
5 lbs Redfish cut in 1 inch by 1 inch cubes
3 cups cooked rice

Directions:
Directions:
In a Dutch Oven, make a dark roux by browning the flower in the margarine. Remove from heat and add the onion, garlic, ½ the bunch of green onions and bell pepper, stirring mixture until it stops sizzling. Add tomato paste, tomato sauce, salt, 1 teaspool creole seasoning, black pepper and worcestershire. Stir over low heat for 5 minutes. Add water and bring to a boil while stirring well. Add the lemon slices, lower heat and simmer for 2 hours stirring occasionally to prevent the sauce from sticking to the bottom. Season the fish lightly with the other teaspoon of creole seasoning and add the fish to the mixture. Bring to a boil, lower heat, cover and simmer for 30 minutes. Add more water if the sauce is too thick. Add the remainder of the green onions and server over steamed rice.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2.5 Hours

 

 

 

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