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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Redfish Courtbouillon Recipe

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This recipe for Redfish Courtbouillon is from A Taste of Heaven!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 pound redfish
2 large onions sliced
1 13 ounce can tomatoes
2 bay leaves
¼ teaspoon allspice
1 cup claret wine
14 green bell peppers chopped
4 green onions chopped
1 clove garlic, minced
1 cup water
2 thin slices of lemon
1 teaspoon minced parsley
1 capful liquid crab boil
Roux: ¼ cup shortening and ¼ cup flour
Directions:
Directions:
Leave whole, or filet the redfish across the backbone, and cut into 3-in wide slices.

Heat the shortening. Add flour and continue stirring over medium fire until brown.

Add onions and sauté until tender.

Add tomatoes and simmer for another five minutes.

Add remaining ingredients with the exception of the wine and fish.

Simmer for 30 minutes.

Add fish, cover and simmer for 20 minutes.

Add wine, bring to a boil, and serve over rice.

 

 

 

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