Redfish Courtbouillon Cajun Style Food

LOUISIANA COURT-BOUILLON (OR CAJUN COURT BOUILLON)

Steps:

• Cut fish into 3 inch chunks and sprinkle with creole seasoning. Set in fridge.
• Cook veggies in butter until tender.
• Add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
• Add bay leaves.
• Add stock, tomatoes, other liquid ingredients and salt and pepper. Note: chicken stock or clam juice (or both) can be used if you have no fish stock.
• Simmer 20 minutes.
• Add fish, seasonings, and parsley and simmer gently for 15 more minutes.
• Adjust seasonings to taste.
• Serve with rice in bowl.

REDFISH COURTBOUILLON

Steps:

• Slice red fish across the backbone in slices 3 inches wide. Make a roux with the salad oil and flour; add the onions and brown. Add tomatoes; cook 5 minutes. Add the remaining ingredients with the exception of the wine and fish; cook for 30 minutes. Add the
• sliced fish and simmer for 20 minutes. Add wine, allowing mixture to again come to a boil and serve!! In Cajun country, potato salad goes well with most dishes; serve the Courtbouillon over rice.

REDFISH COURTBOUILLON CAJUN STYLE

Steps:

• 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.

CREOLE REDFISH COURT-BOUILLON

Steps:

• Heat the 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes.
• Reduce the heat to low then whisk in the butter, bit by bit, until incorporated. Remove from the heat, taste, and adjust seasoning, if necessary. Preheat a grill to medium. To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence. Grill the fish, basting occasionally with additional olive oil for about 8 minutes. Turn the fish and grill briefly on the second side. Return the court bouillon to the heat, add the fish, and simmer until just cooked through, about 3 to 4 minutes longer. To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court bouillon equally among them. Serve immediately, garnished with parsley or green onion.

REDFISH COURTBOUILLON

Steps:

• Cut the fillet in 2" cross sections and set aside.
• Melt butter in dutch oven, then add flour and stir until brown.
• Add vegetables and saute until soft.
• Add tomato sauce and cook for 15 minutes.
• Add parsley, bay leaves, thyme and gradually stir in hot water.
• Cover and cook for 30 minutes.
• Drop fish in and cook another 30 minutes.
• Serve over hot rice.