Redfish Courtbouillon

Recipe Ingredients

1		Whole redfish - (5 to 6)
1/2 cup	118ml	Salad oil
1/2 cup	31g / 1.1oz	Flour
2 cups	125g / 4.4oz	Onions - finely chopped (large)
4		Shallots - chopped
2		Garlic - fine chop
2		Bell peppers - chopped
2 1/2 cups	156g / 5.5oz	Whole tomatoes - canned
2		Bay leaves
2 sections		Thyme
2		Celery - chopped
2 tablespoons	30ml	Fresh chopped parsley
1/8 teaspoon	0.6ml	Hot pepper sauce
		Salt and pepper to taste
		Lemon slices
		Pimento strips
		Parsley sprigs

Recipe Instructions

Scale and gut fish; rinse well and pat dry. Make roux with salad oil and flour; add onions and shallots and brown.

Add garlic, green peppers, tomatoes, bay leaves, thyme, celery, parsley, water, hot pepper sauce, salt and pepper.

Simmer in heavy iron skillet for about. 1 hr.

Place fish in rectangular Pyrex baking dish or roasting pan. Pour mixture over fish and bake in 350F oven for 45 minutes or until fish is tender when tested with fork.

Remove bay leaves before serving. Garnish with lemon slices studded with pimento strips and parsley sprigs. Serve with fluffy white rice.

Source:
Cooking with Steam-Stephanie Lyness

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