Court Bouillon Of Redfish Recipe

Name: Court Bouillon Of Redfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 1 cup all-purpose flour; 3 medium-size green peppers, chopped; 2 large onions, chopped; 3 stalks celery, chopped; 2 cloves garlic, minced; 3 (14-ounce) cans tomatoes, undrained; 1 cup fish stock (page 132) or water; 2 bay leaves, crushed; 1 clove garlic, minced; 1 tablespoon chopped fresh parsley; 2 teaspoons salt; 1/4 teaspoon red pepper; 1/4 teaspoon ground allspice; 2 thin slices lemon; 4 pounds redfish fillets, cut into bite-size pieces; Hot cooked rice; Chopped green onion; Lemon wedges

Servings: persons

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

1
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.
2
Stir in green pepper, onion, celery, and garlic; cook, stirring frequently, 15 minutes or until vegetables are tender. Add tomatoes; cook, uncovered, over low heat 1 hour or until oil begins to separate around edge of stock pot; stir occasionally.
3
Stir in next 8 ingredients; cook, uncovered, 30 minutes, stirring occasionally. Add fish, and cook 20 minutes or until fish flakes easily when tested with a fork.
4
Serve over hot cooked rice in individual serving bowls. Garnish with chopped green onion and lemon wedges.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup vegetable oil, 1 cup all-purpose flour, 3 medium-size green peppers, chopped, 2 large onions, chopped, and more.

Yes, Court Bouillon Of Redfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Court Bouillon Of Redfish

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