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                    REDFISH COURTBOUILLON CAJUN STYLE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Fish
                Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----BILLS20086-----
     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       t            Salt
   1       t            Black pepper
   1       t            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
                        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.
 


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