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  Recipe Home » Cajun » Courtbouillon Of Redfish
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  Courtbouillon Of Redfish
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 161
Ingredients:
1 Redfish or red snapper(6lb)
1/4 cup Butter or salad oil
1/4 cup Flour,all-purpose
2 cup Onion,chopped
1/2 cup Green bell pepper,chopped
1/2 cup Celery,chopped
1 can Tomatoes,drained/reserved
2 tbsp Parsley,chopped
2 Garlic cloves,sliced
2 Bay leaves
1/4 tsp Marjoram
1/4 tsp Oregano
1/4 tsp Basil
1/4 tsp Thyme
1 tsp Hot pepper sauce
1 tsp Worcestershire sauce
2 cup Water,hot
1/2 cup White wine
Hot cooked rice
Instructions:
1. Clean fish and remove head and tail; cut across backbone into
slices 2 to 3 inches wide.
2. In Dutch oven, heat butter, then stir in flour until smooth; cook
10 minutes until brown, stirring constantly.
3. Reduce heat; stir in onion, bell pepper and celery.
4. Cook vegetables until soft, stirring often.
5. Add tomatoes and cook 5 minutes, then stir in herbs and
seasonings.
6. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5
minutes.
7. Add fish slices and adjust seasonings; cover and simmer 30
minutes.
8. Transfer fish slices to platter and remove bones; return fish to
"courtbouillon."
9. Add wine; cover, bring to a boil, then serve immediately in soup
plates with hot rice.
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