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                    Redfish Courtbouillon Cajun Style

Recipe By     :=20
Serving Size  : 6    Preparation Time :0:00
Categories    : Gumbos & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Vegetable oil
   1      Teaspoon      Cayenne pepper
     3/4  Cup           Flour
   1      Tablespoon    Tabasco=AE Sauce
   2      Cups          Onion -- chop coarse
   1      Tablespoon    Lemon juice
   1      Cup           Green pepper -- chop
   1                    Bay leaf
     1/2  C             Celery -- chop
   3      C             Seafood stock
   2      Tbsp          Garlic -- minced
  12      Oz            Bottle beer
   1      Cn            Rotel=AEtomatoes W/Green Chiles
   1      C             Green onions -- sliced
  12      Oz            Can tomato paste
     1/2  C             Fresh parsley -- chopped
   1      Tbsp          Sugar
   3      Lb            Redfish filets
   1      Tsp           Salt
   1      Tsp           Black pepper

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.

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NOTES : Serve over hot cooked rice.