Red Fish Courtbouillon Recipe

Name: Red Fish Courtbouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb.) red fish; salt and pepper; 8 onions, chopped; 4 stalks celery, chopped; 2 bell peppers, chopped; 1 lemon, cut in two; 2 cans tomato paste; 4 cans whole tomatoes; 2 cans tomato sauce; 1/2 c. oil; 5 Tbsp. flour; salt; red pepper; bay leaf; basil

Servings: persons

1 (4 lb.) red fish
salt and pepper
8 onions, chopped
4 stalks celery, chopped
2 bell peppers, chopped
1 lemon, cut in two
2 cans tomato paste
4 cans whole tomatoes
2 cans tomato sauce
1/2 c. oil
5 Tbsp. flour
salt
red pepper
bay leaf
basil

1
Clean, cut up and boil fish with salt and pepper until tender. Drain in colander; save broth.
2
Make roux with oil and flour. Add onions, celery and bell peppers and cook until onions are translucent.
3
Add tomato paste and a pinch of soda.
4
Cook slowly until fat separates.
5
Add whole tomatoes and tomato sauce.
6
Add enough of the fish broth to get the right fish taste.
7
Cook about 3 to 4 hours slowly.
8
Season to taste.

596

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 (4 lb.) red fish, salt and pepper, 8 onions, chopped, 4 stalks celery, chopped, and more.

Yes, Red Fish Courtbouillon 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.

Red Fish Courtbouillon

How did you like this recipe?

Frequently Asked Questions