Court Bouillon Of Redfish

Ingredients

  • 2 large onions, chopped
  • 1 tablespoon chopped fresh parsley
  • ½ cup vegetable oil
  • 2 thin slices lemon
  • Lemon wedges
  • ¼ teaspoon ground allspice
  • 3 (14-ounce) cans tomatoes, undrained
  • + 12 more ingredients
    • 2 bay leaves, crushed
    • Hot cooked rice
    • ¼ teaspoon red pepper
    • 2 teaspoons salt
    • 2 cloves garlic, minced
    • 3 stalks celery, chopped
    • 1 clove garlic, minced
    • 4 pounds redfish fillets, cut into bite-size pieces
    • 1 cup all-purpose flour
    • 1 cup fish stock (page 132) or water
    • 3 medium-size green peppers, chopped
    • Chopped green onion

Combine oil and flour in a large stock pot; cook over medium heat 30 minutes or until roux is the color of a copper penny, stirring frequently. Stir in green pepper, onion, celery, and garlic; cook, stirring frequently, 15 minutes or until vegetables are tender. Add tomatoes; cook, uncovered, ove...

View full recipe at My Recipes

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