Courtbouillon Of Redfish

Recipe Ingredients

1		Redfish or red snapper - (6lb)
1/4 cup	59ml	Butter or salad oil
1/4 cup	15g / 0.5oz	Flour - all-purpose
2 cups	125g / 4.4oz	Onion - chopped
1/2 cup	73g / 2.6oz	Green bell pepper - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
1		Tomatoes - drained/reserved
2 tablespoons	30ml	Parsley - chopped
2		Garlic cloves - sliced
2		Bay leaves
1/4 teaspoon	1.3ml	Marjoram
1/4 teaspoon	1.3ml	Oregano
1/4 teaspoon	1.3ml	Basil
1/4 teaspoon	1.3ml	Thyme
1 teaspoon	5ml	Hot pepper sauce
1 teaspoon	5ml	Worcestershire sauce
2 cups	474ml	Water - hot
1/2 cup	118ml	White wine
		Hot cooked rice

Recipe 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.

Source:
Paul Prudhomme's "Fork in the Road"

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