Red Fish Courtbouillon Recipe

Name: Red Fish Courtbouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -2 12 lbs red fish fillets, cut into chunks; ¼ cup flour; 12 lb butter; 2 teaspoons chopped green onions; 2 large onions, finely chopped; ½ cup chopped celery; 1 large green bell pepper, chopped; ½ teaspoon allspice; 1 12 quarts water; 1 tablespoon minced parsley; 1 (28 ounce) can stewed tomatoes; salt; red pepper; 2 bay leaves; 1 teaspoon dried rosemary; ¼ cup dry sherry; lemon slice

Servings: persons

2 -2 12 lbs red fish fillets, cut into chunks
¼ cup flour
12 lb butter
2 teaspoons chopped green onions
2 large onions, finely chopped
½ cup chopped celery
1 large green bell pepper, chopped
½ teaspoon allspice
1 12 quarts water
1 tablespoon minced parsley
1 (28 ounce) can stewed tomatoes
salt
red pepper
2 bay leaves
1 teaspoon dried rosemary
¼ cup dry sherry
lemon slice

1
In a large pot, melt butter over medium-high heat.
2
Add in flour and stir until blended.
3
Add in the onions and saute, stirring constantly, until light brown.
4
Add in the remaining ingredients except the fish.
5
Cook for about 20 minutes.
6
If a thicker consistency is wanted, thicken with cornstarch.
7
Add fish to the pot and cook slowly, stirring gently.
8
Cook for about 20 minutes or until fish flakes easiliy.
9
Just before ready to serve, add sherry and lemon slices.
10
Serve with rice.

9825

kcal

Calories

1102

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 17 ingredients. The key ingredients include: 2 -2 12 lbs red fish fillets, cut into chunks, ¼ cup flour, 12 lb butter, 2 teaspoons chopped green onions, 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

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