Red Fish Courtbouillon
"An old recipe from a South Louisiana friend. Red fish may be hard to find or expensive. You can substitute any firm fish."
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 2 - 2 1⁄2 lbs red fish fillets, cut into chunks
- 1⁄4 cup flour
- 1⁄2 lb butter
- 2 teaspoons chopped green onions
- 2 large onions, finely chopped
- 1⁄2 cup chopped celery
- 1 large green bell pepper, chopped
- 1⁄2 teaspoon allspice
- 1 1⁄2 quarts water
- 1 tablespoon minced parsley
- 1 (28 ounce) can stewed tomatoes
- salt
- red pepper
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1⁄4 cup dry sherry
- lemon slice
directions
- In a large pot, melt butter over medium-high heat.
- Add in flour and stir until blended.
- Add in the onions and saute, stirring constantly, until light brown.
- Add in the remaining ingredients except the fish.
- Cook for about 20 minutes.
- If a thicker consistency is wanted, thicken with cornstarch.
- Add fish to the pot and cook slowly, stirring gently.
- Cook for about 20 minutes or until fish flakes easiliy.
- Just before ready to serve, add sherry and lemon slices.
- Serve with rice.
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Reviews
-
I was amazed at how good this was. I will be making it again after I catch some more red fish.
