Redfish Courtbouillon Cajun Style

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
3/4 cup	46g / 1.6oz	Flour
2 cups	125g / 4.4oz	Onion - chop coarse
1 cup	237ml	Green pepper - chop
1/2 cup	55g / 1.9oz	Celery - chop
2 tablespoons	30ml	Garlic - minced
1		Rotel tomatoes w/chiles
1		Tomato paste
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	Cayenne pepper
1 tablespoon	15ml	Tabasco
1 tablespoon	15ml	Lemon juice
1		Bay leaf
3 cups	711ml	Seafood stock
1		Beer
1 cup	62g / 2.2oz	Green onions - sliced
1/2 cup	73g / 2.6oz	Fresh parsley - chopped
3 lbs	1362g / 48oz	Redfish filets
		Hot cooked rice

Recipe Instructions

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 occasionally. 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.

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